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Korean traditional fermented fish products: jeotgal

  • Published:2016-06 Issue:2 Volume:3 Page:107-116
  • ISSN:2352-6181
  • Container-title:Journal of Ethnic Foods
  • language:en
  • Short-container-title:Journal of Ethnic Foods

Author:

Koo Ok Kyung,Lee Soo Jung,Chung Kyung Rhan,Jang Dai Ja,Yang Hye Jung,Kwon Dae Young

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference80 articles.

1. Korean diet: characteristics and historical background;Kim;J Ethn Foods,2016

2. Ka SH (賈思勰). Cheminyosul (齊民要術). China; 532.

3. The appearance of salted seafood in the east Asia and Vietnam's nuoc mam;Choi;Asian Comp Folklore,2012

4. Korean traditional fermented soybean products. Jang;Shin;J Ethn Foods,2015

5. Gochujang (Korean red pepper): a Korean ethnic sauce, its role and history;Kwon;J Ethn Foods,2015
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