Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)

The Korean Society of Fisheries and Ocean Technology (한국수산해양기술학회)
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Changes in Chemical Composition of Blue Crab After Processed Using Soy Sauce

  • Lee, J.C. (Dept. of Food Science & Technology, Chonnam National University) ;
  • Chung, D.O. (Il Yang Pharmaceutical Company Research Institute) ;
  • Eun, J.B. (Dept. of Food Science & Technology, Chonnam National University)
  • Published : 1995.06.01

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