{"title":"Development of a Seasoning Sauce Using Hot Water Extracts from Anchovy Engraulis japonica Fish Sauce Processing By-products","authors":"K. Shim, Y. Jeong, Heon Suk Lee, M. Jang","doi":"10.5657/KFAS.2020.0417","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17917,"journal":{"name":"Korean Journal of Fisheries and Aquatic Sciences","volume":"35 1","pages":"417-422"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Fisheries and Aquatic Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5657/KFAS.2020.0417","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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