논문 상세보기

Sensory, Chemical and Microbiological Qualities of White Shrimp.

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/378107
모든 회원에게 무료로 제공됩니다.
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Eun-Ju Jung(Department of Food Science and Technology, Pukyong National University)
  • So-Hyun Kim(Department of Food Science and Technology, Pukyong National University)
  • Dong-Lee Hong(Department of Food Science and Technology, Pukyong National University)
  • So-Hee Choi(Department of Food Science and Technology, Pukyong National University)
  • Seon-Bong Kim(Department of Food Science and Technology, Pukyong National University)
  • Yang-Bong Lee(Department of Food Science and Technology, Pukyong National University)