Difference of Component Changes in Salt-Fermented Spring and Autumn Anchovy, Engraulis japonicus Sauce during Fermentation
(봄$\cdot$ 가을 멸치액젓의 숙성 중 성분변화의 차이)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.34 no.1
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- pp.7-12
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- 2001