Determination of Physiochemical, Textural and Sensory Properties of Fish Sausage during Cryopreservation

논문 상세보기

Yu Ri Choe, Lisa Andriani Sutikno, Khawaja Muhammad Imran Bashir, Jeong Hyeon An, Jae-Suk Choi, Jae Hak Sohn

모든 회원에게 무료로 제공됩니다.

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

저자

Yu Ri Choe(Major in Food Biotechnology, College of Medical and Life Sciences, Silla University)
Lisa Andriani Sutikno(Seafood Research Center, Silla University/Research Center for Extremophiles & Marine Microbiology, Silla University)
Khawaja Muhammad Imran Bashir(Seafood Research Center, Silla University/Research Center for Extremophiles & Marine Microbiology, Silla University)
Jeong Hyeon An(Seafood Research Center, Silla University)
Jae-Suk Choi(Major in Food Biotechnology, College of Medical and Life Sciences, Silla University/Seafood Research Center, Silla University)
Jae Hak Sohn(Major in Food Biotechnology, College of Medical and Life Sciences, Silla University/Seafood Research Center, Silla University)

같은 권호 다른 논문