Effects of Hybrid-iceTM freezing on the quality characteristics of mackerel(Scomber japonicus) during storage

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

저자

Ji-Su Hong(Department of Food Engineering, Mokpo National University, Muan 58555, Republic of Korea) Corresponding author
Jeong-Mok Kim(Department of Food Engineering, Mokpo National University, Muan 58555, Republic of Korea, Institute of Seafood Safety and Toxicology, Mokpo National University, Muan 58555, Republic of Korea)
Jong-Lak Cho(Institute of Seafood Safety and Toxicology, Mokpo National University, Muan 58555, Republic of Korea)

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