Relationship of pH, Glycogen, Soluble Protein, and Turbidity between Freshness of Raw Oyster, Crassostrea gigas

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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Kil-Bo Shim(Food Safety Research Division, National Fisheries Research and Development Institute)
Min-A Kim(Food Safety Research Division, National Fisheries Research and Development Institute)
Na-Young Yoon(Food Safety Research Division, National Fisheries Research and Development Institute)
Chi-Won Lim(Food Safety Research Division, National Fisheries Research and Development Institute)
Jeong-Hwa Seo(Oyster Hanging Culture Fisheries Cooperation)
Sam-Geun Jeong(Oyster Hanging Culture Fisheries Cooperation)

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