한국어업기술학회:학술대회논문집 (Proceedings of the Korean Society of Fisheries Technology Conference)
- 한국어업기술학회 2002년도 춘계 수산관련학회 공둥학술발표회
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- Pages.131-132
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- 2002
Preparation of a Natural flavoring Subtance from the Pink-spotted Shrimp By-product by Hot-water Extraction and Its Characteristics
- Kim, Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- Cho, Moon-Lae (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- Shim, Hyo-Do (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- Kim, Hey-Suk (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- Kim, In-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
- 발행 : 2002.05.01