Development of non-destructive mackerel freshness evaluation process using sensor gas chromatography (SGC) system

논문 상세보기

Bong-Suk Park, Jeong-Wook Choi, Min-Kyeong Lee, Koth-Bong-Woo-Ri Kim, Xiaotong Xu, Dong-Hyun Ahn, Taek-Jeong Nam

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

저자

Bong-Suk Park(Department of Food science and Nutrition, Pukyong National University)
Jeong-Wook Choi(Institute of Fisheries Sciences, Pukyong National University)
Min-Kyeong Lee(Institute of Fisheries Sciences, Pukyong National University)
Koth-Bong-Woo-Ri Kim(Department of Food Science and Technology/Institute of Food Science)
Xiaotong Xu(Department of Food Science and Technology/Institute of Food Science)
Dong-Hyun Ahn(Department of Food Science and Technology/Institute of Food Science)
Taek-Jeong Nam(Department of Food science and Nutrition, Pukyong National University/Institute of Fisheries Sciences, Pukyong National University)

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