Characteristics of Salt-Fermented Sauces from Shrimp Processing Byproducts
Author:
Affiliation:
1. Division of Marine Bioscience, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Kyeongnam, 650-160, Korea, and Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf020710j
Reference36 articles.
1. Park, Y. H.; Chang, D. S.; Kim, S. B.Seafood Processing; Hyungsul Publishing: Seoul, Korea, 1995; pp 771−790.
2. Kiesvaara, M.On the Soluble Nitrogen Fraction of Barrel-Salted Herring and Semi-preserves Ripening; Publication 10; Technical Reserch Centre of Finland, Materials and Processing Technology: 1975; p 99.
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