Effects of heating methods on in vitro digestibility of shellfish produced in the East coast - koreascholar

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Effects of heating methods on in vitro digestibility of shellfish produced in the East coast

Yoo Byung-Jin, Boo Geom-Yong

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/378493

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한국수산해양기술학회 학술발표대회

2016년 한국수산과학총연합회 추계 국제학술대회 (2016.10)
p.197

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

저자

Yoo Byung-Jin(Department of Food and Nutrition, Gangnung-wonju National University)
Boo Geom-Yong(Department of Food and Nutrition, Gangnung-wonju National University)

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