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Physicochemical and sensory evaluation of superheated steam roasting and hot smoking combined treatment on Japanese Spanish Mackerel fillet

Gabriel Tirtawijaya, Na Eun Won, Khawaja Muhammad Imran Bashir, Jeong Hyeon An, Yeseul Park, Hari Kim, Sun-Mee Park, Sung-Joon Yoon, Jae Hak Sohn, Jae-Suk Choi
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/374738
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한국수산해양기술학회 학술발표대회
2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.253
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Jae-Suk Choi(Seafood Research Center, IACF, Silla University/Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University)
  • Jae Hak Sohn(Seafood Research Center, IACF, Silla University/Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University)
  • Sung-Joon Yoon(EBADA Fishery Co. Ltd.)
  • Sun-Mee Park(Seafood Research Center, IACF, Silla University)
  • Hari Kim(Seafood Research Center, IACF, Silla University)
  • Yeseul Park(Seafood Research Center, IACF, Silla University)
  • Jeong Hyeon An(Seafood Research Center, IACF, Silla University)
  • Khawaja Muhammad Imran Bashir(Seafood Research Center, IACF, Silla University/Research Center for Extremophiles and Microbiology, College of Medical and Life Sciences, Silla University)
  • Na Eun Won(Seafood Research Center, IACF, Silla University)
  • Gabriel Tirtawijaya(Seafood Research Center, IACF, Silla University)
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