Quality Characteristics of the Hydrocooked Extracts from Crucian carp Carassius auratus and Optimum Extraction Time

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

저자

Jin-Hyo Park(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)
Jun-Seok Park(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)
Jae-Dong Lee(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)
Kyung-Hun Kang(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)
Si-Young Park(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)
Du-Hyun Park(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)
Jong-Duck Choi(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)
Dal-Kyun Kim(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)
Jeong-Gyun Kim(Department of Seafood Aquaculture Science/Institute of the Marine Industry, Gyeongsang National University)

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