Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation |
Kim, Myung-Chan
(MS BIO Co., Ltd., Marine-Bio Center, Silla University)
Oh, Jung-Hwan (MS BIO Co., Ltd., Marine-Bio Center, Silla University) Kim, Bong-Yeon (MS BIO Co., Ltd., Marine-Bio Center, Silla University) Cho, Sueng-Mock (Korea Food Research Institute) Lee, Da-Sun (Department of Food Science and Technology, Pukyong National University) Nam, Min-Hee (Department of Food Science and Technology, Pukyong National University) Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University) Kim, Seon-Bong (Department of Food Science and Technology, Pukyong National University) |
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