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Processings of the Pufferfish (Lagocephalus wheeleri) Surimi and Natural Taste Pufferfish Kamaboko

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  • URLhttps://db.koreascholar.com/Article/Detail/378502
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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Jun-Hyun Cho(Department of Seafood and Aquaculture Science, Gyeongsang National University)
  • Byung-Soo An(Hansung Fishery Co. Ltd.)
  • Byeong-Gyun Kim(Hansung Fishery Co. Ltd.)
  • Kwang-Soo Oh(Department of Seafood and Aquaculture Science / Institute of Agriculture and Life Science, Gyeongsang National University)