Physiochemical Characteristics and Antioxidant Activity of Rapidly Processed Salt- Fermented Sandfish Arctoscopus japoncus Sauce with Thermophilic bacillus

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Ki-Ho Nam, Mi-Soon Jang, Hee-Yeon Park, Won-Ju Kwak

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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Ki-Ho Nam(Food Safety and Processing Division, Natural Institute of Fisheries Science)
Mi-Soon Jang(Food Safety and Processing Division, Natural Institute of Fisheries Science)
Hee-Yeon Park(Food Safety and Processing Division, Natural Institute of Fisheries Science)
Won-Ju Kwak(Food Safety and Processing Division, Natural Institute of Fisheries Science)

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