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NTIS 바로가기한국수산학회지 = Journal of the Korean Fisheries Society, v.35 no.3, 2002년, pp.302 - 307
임영선 (강릉대학교 동해안해양생물자원연구센터) , 유병진 (강릉대학교 식품과학과) , 최영준 (경상대학교 해양생물이용학부) , 조영제 (부경대학교 식품생명공학부)
To investigate difference of components changes in salt-fermented anchovy, Engaulis japonicus sauce during 18 months fermentation by tank size, various chemical properties were examined at 2
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