References
- Kim SK, Ahn CB, Kang OJ. 1993. Preparation of imitation sauce from enzymatic hydrolysate of cod skin gelatin. J Korean Soc Food Nutr 22: 470-475
- Cho YJ, Im YS, Park HY, Choi YJ. 2000. Quality characteristics of southeast asian salt-fermented fish sauces. J Korean Fish Soc 32: 98-102
- 해양수산부. 2003. 해양수산통계연보 품종별 수산가공품 생산량
- Koo JG, Jo KS, Do JR, Woo SJ. 1995. Isolation and purification of fucoidans from Laminaria rerigiosa and Undaria pinnatifida in Korea. J Korean Fish Soc 28: 227-236
- Ayako Y, Koichi Y, Keiichi O. 1992. Iodine distribution in blades of several Laminarias grown in the same sea area. Nippon Suisan Gakkaishi 58: 1373-1379 https://doi.org/10.2331/suisan.58.1373
- Ryu BH, Kim DS, Cho KJ, Sim DB. 1989. Antitumer activity of seaweeds toward sarcoma-180. J Korean Food Sci Technol 21: 595-600
- Cha HS, Hwang JB, Park JS, Park YK, Jo JS. 1999. Change in chemical composition of mune fruits during maturation. Korean J Postharvest Sci Technol 6: 481-487
- Lee EH, Choi OJ, Shim KH. 2004. Properties on the quality characteristics of muffin added with sugaring ume puree. Food Ind and Nutr 9: 58-65
- Dh SW, Kim SH, Song HN, Han DS. 2004. Comparative chemical compositions of four kinds of Tochukaso. Korean J Food Sci Technol 35: 15-22
- Lee JS, Lee HY, Park SM, Ahn DH. 2002. Effect of chitosan on drained solution and quality of soybean curd. J Chitin Chitosan 7: 201-207
- Jeon YJ, Park PJ, Kim SK. 2001. Antimicrobial effect of chitooligosaccharides produced by bioreactor. Carbohydrate Polymers 44: 71-76 https://doi.org/10.1016/S0144-8617(00)00200-9
- Jean YJ, Kim SK. 2002. Antitumor activity of chitosan oligosaccharides produced in an ultrafiltration membrain reactor system. J Microbial Biotechnol 12: 503-507
- Park PJ, Je JY, Kim SK. 2003. Angiotensin I converting enzyme (ACE) inhibitory activity of hetero-chitooligosaccharides prepared from partially different deacetylated chitosans. J Agric Food Chem 51: 4930-4934 https://doi.org/10.1021/jf0340557
- AOAC. 1995. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington DC. p 31
- Conway EJ. 1950. Microdiffusion analysis and volumetric error. Croby Lookwood and Son Ltd., London
- Lee KY, Kim HS, Lee HG, Han O, Chang UJ. 1997. Studies on the prediction of the shelf-life of kochujang through the physicochemical and sensory analyses during storage. J Korean Soc Food Sci Nutr 26: 588-594
- Tarladgis BG, Matts BM, Younathan MT. 1960. A distillation method for the quantitative determination on malonaldehyde in rancid food. J Am Oil Chem Soc 37: 44-48 https://doi.org/10.1007/BF02630824
- Cha YJ, Lee EH. 1985. Studies on the processing of low salt fermented seafoods. Bull Korean Fish Soc 18: 206-211
- Oh KS. 1996. Studies on the processing of sterilized saltfermented anchovy sauce. Korean J Food Sci Technol 28: 1038-1044
- Korea Food Drug & Administration. 2000. Food Code. Seoul
- Lee EH, Ahn CB, Kim JS, Lim CW, Lee SW, Choi YA. 1988. Processing and taste compounds of fish sauces from filefish scrap. J Korean Soc Food Nutr 17: 326-335
- Cha YJ, Cho SY, Oh KS, Lee EH. 1983. Studies on the processing of low salt fermented seafoods. 2. The taste compound of low salt fermented sardine. Bull Korean Fish Soc 16: 140-146
- Lee KH. 1969. Microbioloical and enzymological studies on the flavor components of sea food pickles. J Korean Agric Chem Soc 11: 1-27
Cited by
- Quality Changes of Low-Salt Anchovy Sauce Treated by Heating during Storage vol.38, pp.2, 2005, https://doi.org/10.5657/kfas.2005.38.2.089
- Changes in the Physiochemical Quality of Sailfin Sandfish Arctoscopus japonicus Sauces Fermented with Soybean Koji or Rice Koji during Storage at Room Temperature vol.49, pp.2, 2016, https://doi.org/10.5657/KFAS.2016.0101
- Fabric dyeing with Laminaria japonica as a marine resources vol.22, pp.6, 2014, https://doi.org/10.7741/rjcc.2014.22.6.890