Evaluating the Potential of Salmon By-products: A Comparative Analysis of Physicochemical and Microbiological Traits

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

저자

Ah Hyun Son(Department of Food Science and Culinary Arts, College of Human Ecology, Silla University, Seafood Research Center, IACF, Silla University)
Mi Jeong Lee(Department of Food Science and Culinary Arts, College of Human Ecology, Silla University, Seafood Research Center, IACF, Silla University)
Jae Hak Sohn(Department of Food Science and Culinary Arts, College of Human Ecology, Silla University, Seafood Research Center, IACF, Silla University) Corresponding author
Hyun Ji Bak(Seafood Research Center, IACF, Silla University)

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