Conditions of water activity of raw material and adding levels of papain and glucose for processing fermented squid with low salt concentrations
1998
Jo, J.H. | Oh, S.W. | Kim, Y.M. (Korea Food Research Institute, Sungnam (Korea Republic)) | Chung, D.H. (Chungang University, Seoul (Korea Republic). Department of Food Science and Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 62-68
Другие темы
Aliment fermente
Язык
Корейский
Примечание
Summaries (En, Ko)
5 illus.; 3 tables; 20 ref.
Тип
Summary; Bibliography
1998-08-15
AGRIS AP
Поставщик данных
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