Quality Characteristics of the Natural Taste Kamaboko using Pufferfish Lagocephalus wheeleri

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

저자

Byung-Soo An(Hansung Fishery Co. Ltd.)
Byeong-Gyun Kim(Hansung Fishery Co. Ltd.)
Jun-Hyun Cho(Department of Seafood and Aquaculture Science, Gyeongsang National University)
Kwang-Soo Oh(Department of Seafood and Aquaculture Science / Institute of Agriculture and Life Science, Gyeongsang National University)

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