Studies on the Processing of Low Salt Fermented Sea Foods 7. Changes in Volatile Compounds and Fatty Acid Composition during the Fermentation of Anchovy Prepared with Low Sodium Contents (저식염 수산발효식품의 가공에 관한 연구 7. 저식염 멸치젓 숙성중의 휘발성성분 및 지방산조성의 변화)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.18 no.6
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- pp.511-518
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- 1985