논문 상세보기

Microbiological hazard monitoring of simple-processed seafood products in its processing process

Yu-Mi Jang, Do-Ha Lee, Seul-Ki Park, Jang-Won Lee, Young-Mog Kim
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/374770
모든 회원에게 무료로 제공됩니다.
한국수산해양기술학회 학술발표대회
2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.285
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Yu-Mi Jang(Department of Food Science and Technology, Pukyong National University)
  • Do-Ha Lee(Department of Food Science and Technology, Pukyong National University)
  • Seul-Ki Park(Department of Food Science and Technology, Pukyong National University)
  • Jang-Won Lee(Department of Food Science and Technology, Pukyong National University)
  • Young-Mog Kim(Department of Food Science and Technology, Pukyong National University)
인용하기
양식 선택

Yu-Mi Jang, Do-Ha Lee, Seul-Ki Park, Jang-Won Lee, Young-Mog Kim. (2018). Microbiological hazard monitoring of simple-processed seafood products in its processing process. 한국수산해양기술학회(구 한국어업기술학회) 2018년 한국수산과학총연합회 추계 국제학술대회, 285-285.

언어 선택
로그인