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Development of thawing technology for freshness maintenance

Young-Je CHO, Tae-ryong SEO, Bo-Kyoung KIM, Hyo-Jung JUNG
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/377458
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한국수산해양기술학회 학술발표대회
2015년 한국수산과학총연합회 추계 국제학술대회 (2015.10)
p.238
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Young-Je CHO(Division of Food Science, Pukyong National University)
  • Tae-ryong SEO(Division of Food Science, Pukyong National University)
  • Bo-Kyoung KIM(Division of Food Science, Pukyong National University)
  • Hyo-Jung JUNG(Division of Food Science, Pukyong National University)
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양식 선택

Young-Je CHO, Tae-ryong SEO, Bo-Kyoung KIM, Hyo-Jung JUNG. (2015). Development of thawing technology for freshness maintenance. 한국수산해양기술학회(구 한국어업기술학회) 2015년 한국수산과학총연합회 추계 국제학술대회, 238-238.

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