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Preparation of High-Quality Fermented Fish Product
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Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of

Sung Hyun Kim1, Jeong Gyun Kim2, Sanghyun Lee3

  • 1World Institute of Kimchi, Gwangju, 61755 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
CondimentKimchiN-nitrosodimethylamineNitriteSalted-fermented fish products

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