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Optimization of surimi-based shrimp alternatives using 3D printing technology

Seong-Min Im, Ji-Hye Kang, Na-Jeong Kim, Kyung-Seop No, Yun Seong, Ye-Jun Oh, So-Jung Yoo, Su-Hyun Lee, Jeong-Ju Lee, Ji-Yang Lee, Su-Jin Jo, Ye-Rim Ha, Seon-Woo Park, Sang-Min Lee, Dong-Hyun Ahn
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/446235
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한국수산해양기술학회 학술발표대회
KOFFST International Conference 2025 ESG Application in Fisheries Science (2025.11)
p.315
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Seong-Min Im(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Ji-Hye Kang(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Na-Jeong Kim(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Kyung-Seop No(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Yun Seong(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Ye-Jun Oh(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • So-Jung Yoo(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Su-Hyun Lee(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Jeong-Ju Lee(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Ji-Yang Lee(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Su-Jin Jo(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Ye-Rim Ha(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Seon-Woo Park(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Sang-Min Lee(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
  • Dong-Hyun Ahn(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea, Institute of Food Science, Pukyong National University, Busan 48513, Korea) Corresponding author
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