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| 1 |
Characteristics of Seasoning Soy Sauce with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria
Lee, In-Seon;Song, Ho-Su;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.613-622,
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| 2 |
Food Component Characteristics of Bone-softened Mackerel Scomber japonicus Product
Park, Sun Young;Kim, Yong Jung;Kang, Sang In;Lee, Jung Suck;Kim, Jin-Soo;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.623-631,
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| 3 |
Development and Quality Characteristics of Seasoned Dried Pen Shell Atrina pectinata Adductor
Hwang, Young-Sook;Hwang, Seok-Min;Oh, Kwang-Soo;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.632-639,
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| 4 |
Processing and Quality Characteristics of a Cultured Recessive Small-sized Abalone Haliotis discus hannai Extract
Cho, Jun-Hyun;Nam, Hyeon-Gyu;Oh, Kwang-Soo;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.640-646,
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| 5 |
Processing and Characteristics of Canned Roasted Oyster Crassostrea gigas Added with Tomato Sauce and Tomato Paste Sauce
Park, Jun-Seok;Park, Du-Hyun;Kong, Cheong-Sik;Lee, Yeong-Man;Lee, Jae-Dong;Park, Jin-Hyo;Kim, Jeong-Gyun;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.647-655,
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| 6 |
The Proximate and Fatty Acid Compositions of the Liver and Gonads of Commercial Common Squid Todarodes pacificus
Moon, Soo-Kyung;Park, Hye-Jin;Jeong, Bo-Young;Kim, In-Soo;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.656-666,
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| 7 |
The Quality of Commercial Salted and Fermented Anchovy Engraulis japonicas Sauces Produced in Korea
Um, In-Seon;Seo, Jung-Kil;Kim, Hee-Dai;Park, Kwon-Sam;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.667-672,
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| 8 |
Antimicrobial Resistance in Escherichia coli Isolated from Oyster Crassostrea gigas and Inland Pollution Sources in the Yongnam-Gwangdo Area, Korea
Kwon, Soon Jae;Jung, Yeoun Joong;Yoon, Hyun Jin;Mok, Jong Soo;Kwon, Ji Young;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.673-681,
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| 9 |
Effects of Hypochlorous Acid, Calcium Chloride and Phosphoric Acid in a Highly Saline Solution on Cell Death Rate and Growth Rate of Porphyra yezoensis and Ulva intestinalis
Kwon, O-Nam;Yun, Yeoung-Rang;Shin, Il-Shik;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.682-687,
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| 10 |
Growth Performance and Physiological Changes of Olive Flounder Paralichthys olivaceus by Concentration of Ozone Produced Oxidants in Semi-RAS
Jung, Sangmyung;Park, Woogeun;Park, Jeonghwan;Kim, Jaewon;Kim, Pyong-kih;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.688-696,
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| 11 |
Distribution of Indicator Bacteria in Seawater off the Coasts of Jeju Island and Pohang in 2017
Roh, Heyong Jin;Kim, Nam Eun;Chun, Won-Kyong;Kim, Ahran;Lee, Yoonhnag;Kim, Youngjae;Hwang, Jee-Youn;Kim, Do-Hyung;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.697-703,
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| 12 |
Characteristics of the Cetacean Bycatch in Korean Coastal Waters from 2011 to 2017
Lee, Seulhee;Choi, Seulgi;Kim, Ji Hye;Kim, Hyun Woo;Sohn, Hawsun;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.704-713,
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| 13 |
Physiological Responses of the Chicken Grunt Parapristipoma trilineatum to High Water Temperature Stress
Kim, Ki-Hyuk;Hong, Sung-Won;Moon, Hye-Na;Yeo, In-Kyu;
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The Korean Society of Fisheries and Aquatic Science
, v.51, no.6, pp.714-719,
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