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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.55 no.3, 2022년, pp.267 - 277
정민정 (한국식품연구원 식품융합연구본부) , 남종웅 (한국식품연구원 식품융합연구본부) , 한아람 (한국식품연구원 식품융합연구본부) , 김광우 ((재)강릉과학산업진흥원 해양바이오융합사업본부) , 정인학 (강릉원주대학교 해양식품공학과) , 김병목 (한국식품연구원 식품융합연구본부) , 전준영 (한국식품연구원 식품융합연구본부)
This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatme...
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