Processing and quality properties of olive flounder Paralichthys olivaceus balls product

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

저자

Moon-Joo Yoon(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Jae-Dong Lee(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Si-Young Park(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Soon-Jae Kwon(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Jin-Hyo Park(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Hee-Bum Jung(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Cheung-Sik Kong(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Jong-Duck Choi(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Jong-Chan Joo(Food Service and Culinary Changshin University)
Jeong-Gyun Kim(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)

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