Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure |
JI, Seong-Gil
(Department of Food Science and Biotechnology, Kunsan National University)
Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University) Kwon, Jae-Seok (Daesang Food Co. LTD.) Han, Byung-Wook (Guryongchon Co. LTD.) Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) Heu, Min-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) |
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