Open AccessChanges of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃
Author(s) -
Jae-Dong Lee,
Kyung-Hun Kang,
SoonJae Kwon,
Moon-Joo Yoon,
Si Young Park,
Jin-Hyo Park,
Jeong-Gyun Kim
Publication year - 2015
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.2015.27.5.1457
Subject(s) - anchovy , engraulis , food science , fermentation , salting , chemistry , salt (chemistry) , japonica , botany , biology , fishery , fish <actinopterygii> , organic chemistry