Studies on Microbial and Enzymatic Actions during the Ripening Process of Salted Alaska Pollack Tripe
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Publisher
The Korean Society of Food and Nutrition
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201130557758471.pdf
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation;Food Science and Biotechnology;2018-03-26
2. Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation;Food Science and Biotechnology;2016-10
3. Inactivation of Anisakis larvae in salt-fermented squid and pollock tripe by freezing, salting, and combined treatment with chlorine and ultrasound;Food Control;2014-06
4. Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation;Journal of the Korean Society of Food Science and Nutrition;2013-12-31
5. Processing and Characterization of Salt-Fermented Fish (Jeotgal) Using Seafood By-products in Korea;Seafood Processing By-Products;2013-03-11
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