The Changes of Malonaldehyde and Fatty Acids Composition of Yellow Corvenia during Gulbi Processing and Storage
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Shin, Jung-Hye
(Dept. of Hotel Curinary Arts & Bakery, Namhae College)
Kwon, O-Chen (Dept. of Hotel Curinary Arts & Bakery, Namhae College) Kang, Min-Jung (Dept. of Hetel Curinary Arts & Changshin College) Choi, Sun-Young (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) |
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