Open AccessQuality Evaluation to Determine the Grading of Commercial Salt-Fermented Fish Sauce in Korea
Author(s) -
Young-Je Cho,
HongHee Lee,
Bokyoung Kim,
Hyeon-Jin Gye,
Woo-Young Jung,
Ki-Hwan Shim
Publication year - 2014
Publication title -
susan haeyang gyoyuk yeon-gu/su'san haeyang gyoyug yeon'gu
Language(s) - English
Resource type - Journals
eISSN - 2288-2049
pISSN - 1229-8999
DOI - 10.13000/jfmse.2014.26.4.823
Subject(s) - chemistry , food science , anchovy , nitrogen , fermentation in food processing , fermented fish , fermentation , moisture , salinity , fish <actinopterygii> , zoology , biology , fishery , lactic acid , ecology , genetics , organic chemistry , bacteria