Sensory, Chemical and Microbiological Qualities of White Shrimp.

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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)

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