Changes in Proximate Composition and Lipid Components in Chub Mackerel Scomber japonicus and Japanese Jack Mackerel Trachurus japonicus with Various Cooking Methods (조리방법에 따른 고등어(Scomber japonicus) 및 전갱이(Trachurus japonicus)의 일반성분 및 지질성분의 변화)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.46 no.6
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- pp.708-716
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- 2013