Quality properties of fermented squid viscera product with Aspergillus oryzae koji and its seasoning

Journal of the Korean Society of Food Science and Nutrition

Volumn 40, Issue 1, 2011, Pages 94-101

  Choi, Seung Hwa ^a   Kim, Sang Moo ^a  

^a Gangneung Wonju National University   (South Korea)

Author keywords

Aspergillus oryzae; Fermentation; Koji; Natural seasoning; Squid viscera

Indexed keywords

ASPERGILLUS ORYZAE; CEPHALOPODA; ENGRAULIDAE; TODARODES PACIFICUS;

EID: 79959264572     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2011.40.1.094     Document Type: Article

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