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Gel-forming properties of washed fish-meat from farmed-fish during freeze-thaw cycles

Jung Hwan Oh, Seul-Gi Lee, Ga Hyun Yu, Hyung Kwang Kim, Se Jong Kim, Jun Mo Jung, Ji Hyeon Cheon, Chang-Suk Kong
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/378492
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한국수산해양기술학회 학술발표대회
2016년 한국수산과학총연합회 추계 국제학술대회 (2016.10)
p.196
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Jung Hwan Oh(Department of Food and Nutrition, College of Medical and Life Science, Silla University)
  • Seul-Gi Lee(Department of Food and Nutrition, College of Medical and Life Science, Silla University)
  • Ga Hyun Yu(Department of Food and Nutrition, College of Medical and Life Science, Silla University)
  • Hyung Kwang Kim(EverBlueSea Co., Ltd.)
  • Se Jong Kim(EverBlueSea Co., Ltd.)
  • Jun Mo Jung(EverBlueSea Co., Ltd.)
  • Ji Hyeon Cheon(EverBlueSea Co., Ltd.)
  • Chang-Suk Kong(Department of Food and Nutrition, College of Medical and Life Science, Silla University)
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