Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 2
- /
- Pages.444-447
- /
- 2000
- /
- 0367-6293(pISSN)
Microbial Changes in Salted and Fermented Shrimp at Different Salt Levels during Fermentation
염농도를 달리한 새우젓 발효 중 미생물 변화
- Mok, Chul-Kyoon (Department of Food & Bioengineering, Kyungwon University) ;
- Lee, Ju-Yeon (Department of Food & Bioengineering, Kyungwon University) ;
- Park, Jong-Hyun (Department of Food & Bioengineering, Kyungwon University)
- Published : 2000.04.30
Abstract
The microbial changes during the fermentation of salted and fermented shrimp at different salt levels
염농도를