Processing and Characteristics of Canned Salt-Fermented Anchovy Fillet in Olive Oil

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Cite
Kwon, Soon-Jae, et al. “Processing and Characteristics of Canned Salt-Fermented Anchovy Fillet in Olive Oil”. THE JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION, vol. 26, no. 5, 2014, pp. 1175-84, https://doi.org/10.13000/jfmse.2014.26.5.1175.
Kwon, S.-J., Lee, J.-D., Yoon, M.-J., Jung, J.-H., Je, H.-S., Kong, C.-S., & Kim, J.-G. (2014). Processing and Characteristics of Canned Salt-Fermented Anchovy Fillet in Olive Oil. THE JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION, 26(5), 1175-1184. https://doi.org/10.13000/jfmse.2014.26.5.1175
Kwon SJ, Lee JD, Yoon MJ, Jung JH, Je HS, Kong CS, et al. Processing and Characteristics of Canned Salt-Fermented Anchovy Fillet in Olive Oil. THE JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION. 2014;26(5):1175-84.
Refrences
Title Journal Journal Categories Citations Publication Date
10.13000/JFMSE.2012.24.6.833 2012
10.13000/JFMSE.2012.24.6.833 2012
10.13000/JFMSE.2012.24.6.833 2011
10.13000/JFMSE.2012.24.6.833 2011
10.13000/JFMSE.2012.24.6.833 2011
Refrences Analysis
Category Category Repetition
Agriculture: Aquaculture. Fisheries. Angling4
Technology: Chemical technology: Food processing and manufacture1
Technology: Home economics: Nutrition. Foods and food supply1
Agriculture1
Agriculture: Agriculture (General)1
The category Agriculture: Aquaculture. Fisheries. Angling 4 is the most frequently represented among the references in this article. It primarily includes studies from Korean Journal of Fisheries and Aquatic Sciences The chart below illustrates the number of referenced publications per year.
Refrences used by this article by year
Citations
Title Journal Journal Categories Citations Publication Date
Processing and Characteristics of Canned Conger Eel Conger myriaster in Different Oil THE JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION 2019