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

논문 상세보기

모든 회원에게 무료로 제공됩니다.

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

저자

Jae-Ho Yang(Division of Food Science and Biotechnology, Kunsan National University)
Yu-Na Lee(Division of Food Science and Biotechnology, Kunsan National University)
You-Lim Ko(Division of Food Science and Biotechnology, Kunsan National University)
Jae-geun Koo(Division of Food Science and Biotechnology, Kunsan National University)

같은 권호 다른 논문