Open AccessProcessing Conditions of Salted Anchovy 2. Changes of Taste Compounds during Processing of Salted Anchovy by Salting Methods
Author(s) -
Young-Je Cho,
Ki-Hwan Shim,
JU Jung-Mi,
TaeJin Kim,
Yook Ji-Hee,
Cho Min-Sung
Publication year - 2003
Publication title -
hangug susan haghoi ji/han-guk susan gwahak hoeji
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>