한국어업기술학회:학술대회논문집 (Proceedings of the Korean Society of Fisheries Technology Conference)
- 한국어업기술학회 1995년도 수산관련공동학술대회발표요지집
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- Pages.251-252
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- 1995
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)
- 발행 : 1995.06.01