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Cooking condition optimization􀀅for bone-softening in􀀅mackerel using response surface

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  • URLhttps://db.koreascholar.com/Article/Detail/378091
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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
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저자
  • Jang Woo Cha(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
  • Su Gwang Lee(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
  • Jin Suck Yang(Bukyung Fisheries Corporation)
  • Tae-Gee Lee(Department of Hotel Cuisine & Baking, Jeonnam Provincial College)
  • Sang In Kang(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
  • Young-Joo Park(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
  • Jung Suck Lee(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
  • Min Soo Heu(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University/Department of Food Science and Nutrition, Gyeongsang National University)
  • Jin-Soo Kim(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)