Changes of the Ammonia Nitrogen and Proteolytic Characteristics according to the Ripening Process of Salt Fermented Squid - koreascholar

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Changes of the Ammonia Nitrogen and Proteolytic Characteristics according to the Ripening Process of Salt Fermented Squid

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375898

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한국식품영양학회 학술대회논문집

2015년 한국식품영양학회 동계학술대회 (2015.12)
p.252

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sung-Cheon Oh(Dept. of Food & Pharmacy, Daewon University College)

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