Influences of Squid Ink Added to Low-Salted Squid Jeot-gal on Its Proteolytic Characteristics - koreascholar

논문 상세보기

Influences of Squid Ink Added to Low-Salted Squid Jeot-gal on Its Proteolytic Characteristics

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376194

모든 회원에게 무료로 제공됩니다.

한국식품영양학회 학술대회논문집

2013년 한국식품영양학회 하계학술대회 (2013.06)
p.135

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sung-Cheon Oh(Dept. of Food & Pharmacy, Daewon University College)

같은 권호 다른 논문