Amino acid changes in the Korean traditional fermentation process for blue mussel, mythus edulis

Journal of Food Biochemistry

Volumn 29, Issue 1, 2005, Pages 108-116

  Park, Pyo Jam ^a   Jae Young, J E ^a   Kim, S E Kwon ^b  

^a Konkuk University   (South Korea)

^b Pukyong National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ASPARTIC ACIDS; BLUE MUSSEL; ELECTRODIALYZERS; SHELLFISH SAUCES;

CARBOHYDRATES; FERMENTATION; MEATS; PROTEINS; SODIUM CHLORIDE; TEMPERATURE DISTRIBUTION; YEAST;

AMINO ACIDS;

MYTILUS EDULIS;

EID: 19644379513     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2005.00008.x     Document Type: Article

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