| 000 | 00653nab a22001697a 4500 | ||
|---|---|---|---|
| 850 | _aInformation File (FL2) | ||
| 999 |
_c148074 _d148074 |
||
| 008 | 181203b2018 xxu||||| |||| 00| 0 eng d | ||
| 099 | _aIF 28 (12) | ||
| 100 | 1 |
_aJoung, Byung Chun _9153612 |
|
| 245 | 1 | 0 |
_aChanges in postfermentation quality during the distribution process of anchovy (Engraulis japonicus) fish sauce. _cByung Chun Joung and Jin Gi Min |
| 518 | _aYI2018 M12 | ||
| 555 | _aBiogenic amine; Histamine; Total volatile base nitrogen | ||
| 650 | 4 |
_aFISH SAUCE _xIF _969450 |
|
| 700 | 1 |
_aMin, Jin Gi _9153613 |
|
| 773 |
_g81 (6) 2018 : 969-976 _tJournal of Food Protection _x0362-028X |
||
| 942 | _cINFOR | ||