Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 30 Issue 3
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- Pages.511-512
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- 1997
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Effect of Preparing Forms on Physicochemical Properties of Plaice, Paralichthys Olivaceus Muscle at Early Period after Death
조리 형태가 넙치육의 사후조기의 물리${\cdot}$ 화학적 변화에 미치는 영향
- CHO Young-Je (Department of Food Science and Technology, Pukung National University) ;
- CHO Ming-Sung (Department of Food Science and Technology, Pukung National University) ;
- CHOI Yeung-Joon (Department of Marine Food Science and Technology, Gyeongsang National University)
- Published : 1997.05.01
Abstract
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