Changes of physicochemical properties of salted-fermented anchovy Engraulis japonica meat with different salt content during fermentation at 15℃

논문 상세보기

Jae-Dong Lee, Kyung-Hun Kang, Soon-Jae Kwon, Moon-Joo Yoon, Si-Young Park, Jin-Hyo Park, Hae-Soo Je, Cheung-Sik Kong, Jeong-Gyun Kim

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

저자

Jae-Dong Lee(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kyung-Hun Kang(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Soon-Jae Kwon(National Fisheries Research & Development Institute)
Moon-Joo Yoon(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Si-Young Park(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Jin-Hyo Park(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Hae-Soo Je(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Cheung-Sik Kong(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Jeong-Gyun Kim(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)

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