Open AccessCharacterizing the Quality of Salted Mackerel Prepared with Deep Seawater
Author(s) -
Gwang-Woo Kim,
Hye-Kyung Kim,
Jeong-Sik Kim,
Hyo-Yeong An,
Gil-Won Hu,
Jin-Ki Son,
Ok-Seon Kim,
Soon-Yeong Cho
Publication year - 2008
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.2008.41.3.163
Subject(s) - seawater , mackerel , browning , peroxide value , food science , salt (chemistry) , fish <actinopterygii> , chemistry , fishery , biology , organic chemistry , ecology