低食鹽 멸치젓과 조기젓 製造條件 및 製品의 風味에 관한 硏究= Studies on the processing conditions of low salt fermented anchovy and yellow corvenia and their flavor constituents
- Issued Date
- 1985
- Type
- Dissertation
- Publisher
- 釜山水産大學
- Appears in Collections:
- 기타 대학원 > 기타 학과 (Other Departments)
- Files in This Item:
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