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NTIS 바로가기한국수산학회지 = Journal of the Korean Fisheries Society, v.35 no.6, 2002년, pp.709 - 714
김우재 (강릉대학교 해양생명공학부) , 김상무 (강릉대학교 해양생명공학부) , 이시경 (건국대학교 응용생물화학과)
Fish sauce is a traditional Korean fermented seafood and has been used as a condiment since long time ago. Northern sand lance sauce was manufactured with koji, enzyme, and squid viscera of fermentation accelerating agents, and ripened at
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