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Effect of salting levels on the changes of taste constituents of domestic fermented flounder Sikhae of Hamkyeng-Do

1992

Jung, H.S. | Lee, S.H. | Woo, K.L. (Kyungnam Univ., Masan (Korea Republic). Dept. of Food Engineering)

AGROVOC Keywords
alimentos fermentados aroma carbohidratos carbohydrates chemical composition composition chimique fermented foods flaveur flavour flet flounders glucide nucleotide nucleotides platija sales salts sel setaria italica
Bibliographic information
Volume 24 Issue 1 ISSN 0367-6293
Pagination
pp. 59-64
Other Subjects
Republique de coree/ acide amine; Composicion quimica; Nucleotidos; Republica de corea/ aminoacidos; Aliment fermente; Korea republic/ amino acids
Language
Korean
Note
6 illus.; 3 tables; 22 ref. Summaries (En, Ko)
Type
Bibliography; Summary
1992-08-15
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