requested articles and one book

1) Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

https://www.sciencedirect.com/science/article/pii/S0308814618309051

2) Quality, functionality, and microbiology of fermented fish: a review

https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1565491?needAccess=true

3) Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

https://www.sciencedirect.com/science/article/abs/pii/S0168160515001221

4) Bacterial diversity in Korean temple kimchi fermentation

https://www.sciencedirect.com/science/article/abs/pii/S0963996919304703

5) Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation

https://www.sciencedirect.com/science/article/pii/S0740002013001585

6) Seafood Processing By-Products

https://link.springer.com/book/10.1007/978-1-4614-9590-1

7) Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea

https://www.tandfonline.com/doi/abs/10.1080/09168451.2018.1469395?scroll=top&needAccess=true&journalCode=tbbb20

8) Korean Functional Foods: Composition, Processing and Health Benefits

https://www.crcpress.com/Korean-Functional-Foods-Composition-Processing-and-Health-Benefits/Park-Kwon-Lee-Park/p/book/9781498799652

9) Effect of Sodium Chloride on the Reduction of Bacillus Cereus in Shrimp Jeotgal During Refrigerated Storage  

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12281

10) The Oxford Handbook of Food Fermentations

https://www.oxfordhandbooks.com/view/10.1093/oxfordhb/9780199742707.001.0001/oxfordhb-9780199742707

11) Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste

https://www.tandfonline.com/doi/abs/10.1080/10498850.2016.1276111

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