Influence of Heat Treatment on The Quality of Canned Oysters Added Spicy Sauce - koreascholar

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Influence of Heat Treatment on The Quality of Canned Oysters Added Spicy Sauce

Jun-Seok Park, Du-Hyun Park, Jae-Dong LEE, Jin-Hyo Park, Cheong-Sik Kong, Yeong-Man Lee, Jeong-Gyun Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/374729

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한국수산해양기술학회 학술발표대회

2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.244

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

저자

Jun-Seok Park(Daeil Fishries Company Limited)
Du-Hyun Park(Daeil Fishries Company Limited)
Jae-Dong LEE(Daeil Fishries Company Limited)
Jin-Hyo Park(Daeil Fishries Company Limited)
Cheong-Sik Kong(Daeil Fishries Company Limited)
Yeong-Man Lee(Daeil Fishries Company Limited)
Jeong-Gyun Kim(Gyeongsang National University)

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