Open AccessProcessing Conditions of Salted Anchovy 2. Changes of Taste Compounds during Processing of Salted Anchovy by Salting Methods
Author(s) -
YoungJe Cho,
Kil-Bo Shim,
Jung-Mi JU,
Tae-Jin Kim,
Ji-Hee YOOK,
Min-Sung CHO
Publication year - 2003
Publication title -
korean journal of fisheries and aquatic sciences
Language(s) - English
Resource type - Journals
eISSN - 2287-8815
pISSN - 0374-8111
DOI - 10.5657/kfas.2003.36.1.018
Subject(s) - anchovy , salting , brine , chemistry , food science , ripening , engraulis , fishery , biology , organic chemistry , fish <actinopterygii>
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