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

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/374731
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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)