Open AccessOptimal Processing Conditions and Concentrations for Red Pepper Powder and Crushed Garlic in the Manufacture of Squid Todarodes paxificus Sikhae
Author(s) -
Sora Kim,
Dae-Won Han,
Mi-Jin Im,
SoonYeong Cho
Publication year - 2012
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.2012.0640
Subject(s) - squid , organoleptic , pepper , food science , fermentation , chemistry , biology , fishery
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