Mi Jeong Lee(Department of Food Science and Culinary Arts, College of Human Ecology, Silla University, Seafood Research Center, IACF, Silla University)
Ah Hyun Son(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
Ju Young Im(Cheong A Trade Co., Ltd)
Gyeong Seop Yun(Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea)
Yeong Hun Jin(Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea)
Sang In Kang(Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea)
