Yong-Jun Cha

POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA GRATELOUPIA FILICINA EXTRACTS

Physiological Functionalities of Traditional Alaska Pollack Sik-hae

Flavor and Taste - Active Compounds in Blue Mussel Hydrolysate Produced by Protease

Flavor Compounds in Commercial Toha-jeot

Volatile Constituents of Fermented Big Eyed Herring and Slimy

Taste Compounds of Salted and Fermented Big Eyed Herring and Slimy

Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. -2. Thermodynamic characteristics of microbial extracellular protease isolated from fermented fish paste-

Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. -3. Processing of low salt fermented anchovy with proteolytic bacteria and quality stability during storage-

저식염 수산발효식품의 가공에 관한 연구 9 . 저식염 새우젓의 제조 및 풍미성분

Food Components of Aldaegu(Salted and Dried Cod)