Processings and Quality Characteristics of the Accelerated Salt-Fermented Anchovy Sauce with Radish

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

저자

Seong-Gyi Ryu(Songmyung Fisheries Co.)
So-Jeong Lee(Dept. of Seafood Science and Technology / Gyeongsang National University)
Jun-Hyun Cho(Dept. of Seafood Science and Technology / Gyeongsang National University)
Ye-Eun Lee(Dept. of Seafood Science and Technology / Gyeongsang National University)
Kwang-Soo Oh(Dept. of Seafood Science and Technology / Institute of Agriculture and Life Science, Gyeongsang National University)

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