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Processings and Quality Characteristics of the High Quality Accelerated Salt-fermented Anchovy Engraulis japonica Sauce
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 오광수 | - |
| dc.date.accessioned | 2023-08-04T14:47:09Z | - |
| dc.date.available | 2023-08-04T14:47:09Z | - |
| dc.date.issued | 2014-07-02 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/62507 | - |
| dc.title | Processings and Quality Characteristics of the High Quality Accelerated Salt-fermented Anchovy Engraulis japonica Sauce | - |
| dc.type | Conference | - |
| dc.citation.title | KOFFST International Conference 2014 | - |
| dc.citation.startPage | 206 | - |
| dc.citation.endPage | 206 | - |
| dc.citation.conferenceName | KOFFST(한국수산과학회) International Conference 2014 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 부산 벡스코 | - |
| dc.citation.conferenceDate | 2014-07-02 | - |
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