Preparation and characteristics of Haliotis Discus Hannai Ino (abalone) viscera Jeotgal, a Korean fermented seafood

Author:

Li Jinglei,Kim Bo-Sub,Kang Seong-Gook

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference33 articles.

1. Lee CH Fermentation Technology in Korea 2001 Seoul, Korea Korea University Press 137 144

2. Yoon JH Kang SS Lee KC Kho YH Choi SH Kang KH Park YH Bacillus Jeotgali sp. nov., isolated from Jeotgal, Korean traditional fermented seafood Int J Syst Evol Microbiol 2001 51 1087 1092 10.1099/00207713-51-3-1087

3. Kim HJ Yoon MS Ha JH Heu MS Kim JS Food component characteristics of commercial salt-fermented silver-stripe round herring J Korean Fish Soc 2009 42 116 122 10.5657/kfas.2009.42.2.116

4. Lee NK Noh JE Choi GH Park EJ Chang HI Yun CW Kim SW Kang CW Yoon YC Paik HD Potential probiotic properties of Laetoeoeeus laetis NK34 isolated from Jeotgal Food Sci Biotechnol 2007 16 843 847

5. Lee NK Kim HW Chang HI Yun CW Kim SW Kang CW Paik HD Probiotic properties of Lactobacillus plantarum NK181 isolated from Jeotgal, a Korean fermented food Food Sci Biotechnol 2006 15 227 231

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