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

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