Quality Changes of Dried Lavers during Processing and Storage 3. Changes in Pigments, Trypsin Indigestible Substrates(TIS) and Dietary Fiber Content during Roasting and Storage (김의 가공 및 저장중의 품질변화 3. 배소 및 저장중의 색소, Trypsin 저해물질(TIS) 및 Dietary Fiber의 변화)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.23 no.4
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- pp.280-288
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- 1990