멸치액젓 및 까나리액젓의 품질 특성 : Quality Characteristics of Salt - Fermented Anchovy Sauce and Sandlance Sauce
In: 한국수산과학회지 / Korean Journal of Fisheries and Aquatic Sciences, Jg. 32 (1999-05-01), Heft 3, S. 252-255
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Zugriff:
Titel: |
멸치액젓 및 까나리액젓의 품질 특성 : Quality Characteristics of Salt - Fermented Anchovy Sauce and Sandlance Sauce
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Autor/in / Beteiligte Person: | 오광수 / Kwang Soo Oh |
Link: | |
Zeitschrift: | 한국수산과학회지 / Korean Journal of Fisheries and Aquatic Sciences, Jg. 32 (1999-05-01), Heft 3, S. 252-255 |
Veröffentlichung: | 1999 |
Medientyp: | academicJournal |
ISSN: | 0374-8111 (print) |
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