Processing condition optimization of white sauce as an adding sauce in canned oyster

논문 상세보기

모든 회원에게 무료로 제공됩니다.

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

저자

Jung Suck Lee(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Su Gwang Lee(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Yeong-Man Lee(Daeil Fisheries Corporation)
Tae-Gee Lee(Department of Hotel Cuisine & Baking, Jeonnam Provincial College)
Sang In Kang(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Jang Woo Cha(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)
Min Soo Heu(Ressearch Center for Industrial Development of Seafood, Gyeongsang National University/Department of Food Science and Nutrition, Gyeongsang National University)
Jin-Soo Kim(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University/Ressearch Center for Industrial Development of Seafood, Gyeongsang National University)

같은 권호 다른 논문