Open AccessEffects of Preprocessing on Quality of Fermented Red Snow Crab Chionoecetes japonicus Sauce
Author(s) -
Ji-Hoon Lim,
Jee-Hee Jeong,
Min-Jung Jeong,
InHak Jeong,
ByoungMok Kim
Publication year - 2015
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.2015.0284
Subject(s) - food science , fermentation , aspergillus oryzae , lactic acid , titratable acid , flavor , chemistry , odor , zoology , fish <actinopterygii> , biology , bacteria , fishery , genetics , organic chemistry
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