Processing and Quality Characteristics of the Accelerated Salt-Fermented Anchovy Sauce with Radish

오광수

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Processing and Quality Characteristics of the Accelerated Salt-Fermented Anchovy Sauce with Radish

Authors: 오광수

Issue Date: 30-Oct-2015

Publisher: 한국수산과학총연합회

Citation: KOFFST International Conference 2015, pp.227

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/61585

Conference Name: KOFFST International Conference 2015

Place: KO
부산 벡스코

Conference Date: 2015-10-30

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Appears in Collections: ETC > Conference Papers

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