Min-Hong Jeong

Optimization of Processing Process for Functional Anchovy Fish Sauce in Addition with Raw Sea Tangle

Sang-Won Jeong, Young-Je Cho, K. Shim, 2013 .

Effect of Fermentation Temperature and Salt Concentration on the Quality of Jack Mackerel(Trachurns japonicus) Fish Sauce

K. Shim, Bo-Kyoung Kim, H. Lee, 2012 .