Changes of Physicochemical and Sensory Characteristics of Salt-Fermented Shrimp Prepared with Various Salts - koreascholar

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Changes of Physicochemical and Sensory Characteristics of Salt-Fermented Shrimp Prepared with Various Salts

Sun Duk Cho, Min Sun Chang, Gun Hee Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377078

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한국식품영양학회 학술대회논문집

2010년 한국식품영양학회 하계학술대회 (2010.06)
p.199

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sun Duk Cho(Dept. of Food & Nutrition, Duksung Women's University)
Min Sun Chang(Dept. of Food & Nutrition, Duksung Women's University)
Gun Hee Kim(Dept. of Food & Nutrition, Duksung Women's University)

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