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Processing and Quality Characteristics of the Accelerated Salt-Fermented Anchovy Sauce with Radish
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 오광수 | - |
| dc.date.accessioned | 2023-08-04T11:46:27Z | - |
| dc.date.available | 2023-08-04T11:46:27Z | - |
| dc.date.issued | 2015-10-30 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/61585 | - |
| dc.title | Processing and Quality Characteristics of the Accelerated Salt-Fermented Anchovy Sauce with Radish | - |
| dc.type | Conference | - |
| dc.citation.title | KOFFST International Conference 2015 | - |
| dc.citation.startPage | 227 | - |
| dc.citation.endPage | 227 | - |
| dc.citation.conferenceName | KOFFST International Conference 2015 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 부산 벡스코 | - |
| dc.citation.conferenceDate | 2015-10-30 | - |
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