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Quality evaluation of commercial salt-fermented anchovy, sand lance, hairtail sauce produced in Komso

Jae-Ho Yang, Yu-Na Lee, You-Lim Ko, Jae-geun Koo
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/377460
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한국수산해양기술학회 학술발표대회
2015년 한국수산과학총연합회 추계 국제학술대회 (2015.10)
p.240
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Jae-geun Koo(Division of Food Science and Biotechnology, Kunsan National University)
  • You-Lim Ko(Division of Food Science and Biotechnology, Kunsan National University)
  • Yu-Na Lee(Division of Food Science and Biotechnology, Kunsan National University)
  • Jae-Ho Yang(Division of Food Science and Biotechnology, Kunsan National University)
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양식 선택

Jae-Ho Yang, Yu-Na Lee, You-Lim Ko, Jae-geun Koo. (2015). Quality evaluation of commercial salt-fermented anchovy, sand lance, hairtail sauce produced in Komso. 한국수산해양기술학회(구 한국어업기술학회) 2015년 한국수산과학총연합회 추계 국제학술대회, 240-240.

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