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Characteristics of Snack make from rice and dried oyster and Its quality stability during storage

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  • URLhttps://db.koreascholar.com/Article/Detail/378477
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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Kyung-Hun Kang(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)
  • Si-Young Park(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • Young-Mi Kang(Researdch Center for RCIDS Industrial Development of Seafood, Gyeongsang National University)
  • Jae-Dong Lee(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)
  • Jeong-Gyun Kim(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)