Quality Characteristics of Anchovy Sauce Prepared with Sea Tangle, Ume, Tochukaso and Chitosan during Storage (다시마, 청매실, 동충하초 및 키토산이 첨가된 멸치액젓의 저장 중 품질특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.34 no.2
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- pp.291-297
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- 2005