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1 장미순 ; 박희연 ; 남기호, "주정을 이용한 멸치액젓의 탈염공정 및 품질특성" 한국식품저장유통학회 19 (19): 893-900, 2012
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3 김상무 ; 박종혁, "가열처리한 저염 멸치액젓의 저장 중 품질변화" 한국수산과학회 38 (38): 89-93, 2005
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5 Oh KS, "The comparison and index components in quality of salted-fermented anchovy sauces" 27 : 487-494, 1995
6 MFDS(Ministry of Food and Drug Safety), "Test method for confirming each food standard, in Korea Food Code" 14-16, 2022
7 Kim YM, "Study on the use of sardine meal Koji and autolysates from sardine meat in rapid processing of sardine sauce" 23 : 167-177, 1990
8 Oh KS, "Studies on the processings of sterilized salt-fermented anchovy sauces" 28 : 1038-1044, 1996
9 Back HS, "Studies on the microflora and enzyme activity in processing accelerated low saltfermented anchovy by adding Koji" 9 : 392-397, 1996
10 Kim DS, "Studies on the lipid contents and fatty acid composition of anchovy sauce prepared by heating fermentation" 27 : 469-475, 1994
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