논문 상세보기

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

Bong-Suk Park, Jeong-Wook Choi, Min-Kyeong Lee, Koth-Bong-Woo-Ri Kim, Xiaotong Xu, Dong-Hyun Ahn, Taek-Jeong Nam
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/374716
모든 회원에게 무료로 제공됩니다.
한국수산해양기술학회 학술발표대회
2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.231
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)
인용하기
양식 선택

Bong-Suk Park, Jeong-Wook Choi, Min-Kyeong Lee, Koth-Bong-Woo-Ri Kim, Xiaotong Xu, Dong-Hyun Ahn, Taek-Jeong Nam. (2018). Development of non-destructive mackerel freshness evaluation process using sensor gas chromatography (SGC) system. 한국수산해양기술학회(구 한국어업기술학회) 2018년 한국수산과학총연합회 추계 국제학술대회, 231-231.

언어 선택
로그인