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Changes in the Physiochemical Quality of Sailfin Sandfish Arctoscopus japonicus Sauces Fermented with Soybean Koji or Rice Koji during Storage at Room Temperature

机译：在室温下储存期间，在储存期间用大豆Koji或米科基发酵的山鳍桑鱼山孢菌蛋白酱油的变化

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Joon-Young Jun; Yeong-Seon Lim; Mi-Hyang Lee; Byoung-Mok Kim; In-Hak Jeong;
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1. Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce [J] . Byoung-Mok Kim, Jae-Ho Park, Dong-Soo Kim, International journal of food science & technology . 2016,第8期

机译：接种米曲霉的米曲对a鱼沙棘鱼生化和感官特性的影响
2. Physiochemical Characteristics of Rapidly Processed Salt-fermented Sandfish Arctoscopus japoncus Sauce with Thermophilic bacillus [J] . Ki Ho Nam, Mi Soon Jang, Hee Yeon Park, Korean Journal of Fisheries and Aquatic Sciences . 2015,第5期

机译：嗜热芽孢杆菌快速加工盐发酵沙鱼酱油的理化特性
3. Quality Changes and Processing of Fermented Red Snow Crab Chionoecetes japonicus Sauce using Aspergillus kawachii koji [J] . Byoung-Mok Kim, Jee-Hee Jung, Min-Jeong Jung, Korean Journal of Fisheries and Aquatic Sciences . 2015,第5期

机译：川赤曲霉发酵红雪蟹爪哇酱的品质变化及加工
4. Prediction of Quality and Storage Period of Soybean in Small Packages under Different Temperature [C] . DONG Wenli, XIAO Wei, Li Depu, China Academic Conference on Printing and Packaging . 2015

机译：不同温度下小包装大豆质量和储存期的预测
5. Physiochemical Quality and Sensory Characteristics of koji Made with Soybean Rice and Wheat for Commercial doenjang Production [O] . Hyun Hee Hong, Mina K. Kim 2020

机译：用大豆大米和小麦制成的Koji的理化品质和感官特征用于商用Doenjang生产
6. Physiochemical Characteristics of Rapidly Processed Salt-fermented Sandfish Arctoscopus japoncus Sauce with Thermophilic bacillus [O] . Ki Ho Nam, Mi Soon Jang, Hee Yeon Park, 2015

机译：用嗜热芽孢杆菌迅速加工盐发酵沙鱼AlctoScopus酱的生理化学特征

Changes in the Physiochemical Quality of Sailfin Sandfish Arctoscopus japonicus Sauces Fermented with Soybean Koji or Rice Koji during Storage at Room Temperature

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