Processing Conditions of Low Salt Fermented Squid and its Flavor Components 1. Volatile Flavor Components of Low Salt Fermented Squid (저염 오징어젓갈 제조 방법 및 향미성분 1. 저염 오징어젓갈의 휘발성 향기성분)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.24 no.2
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- pp.261-267
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- 1995