Determination of Physiochemical, Textural and Sensory Properties of Fish Sausage during Cryopreservation

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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Yu Ri Choe(Major in Food Biotechnology, College of Medical and Life Sciences, Silla University)
Lisa Andriani Sutikno(Seafood Research Center, Silla University/Research Center for Extremophiles & Marine Microbiology, Silla University)
Khawaja Muhammad Imran Bashir(Seafood Research Center, Silla University/Research Center for Extremophiles & Marine Microbiology, Silla University)
Jeong Hyeon An(Seafood Research Center, Silla University)
Jae-Suk Choi(Major in Food Biotechnology, College of Medical and Life Sciences, Silla University/Seafood Research Center, Silla University)
Jae Hak Sohn(Major in Food Biotechnology, College of Medical and Life Sciences, Silla University/Seafood Research Center, Silla University)

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