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Physicochemical and Sensory Properties of Salt-Fermented Shrimp Prepared with Various Salts

2008

Lee, K.D. (Mokpo National University, Muan, Republic of Korea) | Choi, C.R. (Mokpo National University, Muan, Republic of Korea) | Cho, J.Y. (Mokpo National University, Muan, Republic of Korea) | Kim, H.L. (Mokpo National University, Muan, Republic of Korea) | Ham, K.S. (Mokpo National University, Muan, Republic of Korea), E-mail: ksham@mokpo.ac.kr

AGROVOC Keywords

Bibliographic information
Journal of The Korean Society of Food Science and Nutrition
Volume 37 Issue 1 ISSN 1226-3311
Pagination
pp. 53-59
Other Subjects
Korean solar salt; Spray-dried salt; Purified salt; Fermented shrimp; Sea concentrated salt
Language
Korean
Note
Summary(En)
3 tables
6ill., 30 ref.
Translated Title
여러 종류의 소금으로 제조한 새우젓의 이화학적 특성 및 관능적 특성
Type
Directory

2009-03-15
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