한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제30권3호
  • /
  • Pages.511-512
  • /
  • 1997
  • /
  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지

조리 형태가 넙치육의 사후조기의 물리${\cdot}$화학적 변화에 미치는 영향

Effect of Preparing Forms on Physicochemical Properties of Plaice, Paralichthys Olivaceus Muscle at Early Period after Death

  • 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)
  • 발행 : 1997.05.01
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