Jin, Sang-Keun
(Department of Animal Resources Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) Kang, Suk-Nam (Department of Animal Resources Technology, Jinju National University) Choi, Seung-Yun (Department of Animal Resources Technology, Jinju National University) Hur, In-Chul (Department of Animal Resources Technology, Jinju National University) Lee, Jung-Guen (Department of Animal Resources Technology, Jinju National University) Yang, Han-Sul (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University) |
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8 | Jin, S. K., Kim, I. S., Nam, Y. W., Park, S. C., Yang, H. S. and Choi, Y. J. 2008b. Textural and sensory properties of crab-taste fish sausage by a different mixed proportion of surimi ingredients. Kor. J. Food Sci. Anim. Res. 28:395-400. DOI |
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