Structural and Textural Properties Changes on Muscle Tissue of Skate During Fermentation at Low Temperature (10􀈔) - koreascholar

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Structural and Textural Properties Changes on Muscle Tissue of Skate During Fermentation at Low Temperature (10􀈔)

Chang-Cheng Zhao, Jong-Bang Eun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/378476

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한국수산해양기술학회 학술발표대회

2016년 한국수산과학총연합회 추계 국제학술대회 (2016.10)
p.180

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

저자

Jong-Bang Eun(Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University)
Chang-Cheng Zhao(Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University)

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