Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Steak Added with Pork Leg
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Yoon, Moon-Joo
(Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University)
Lee, Jae-Dong (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University) Kang, Kyung-Hun (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University) Park, Si-Young (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University) Joo, Jong-Chan (Food Service and Culinary, Changshin University) Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University) |
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14 | Yoon MJ, Kwon SJ, Lee JD, Park SY, Kong CS, Joo JC and Kim JG. 2015a. Processing and property of olive flounder Paralichthys olivaceus steak. Korean Soc Fish Mar Sci Edu 27, 98-107. http://dx.doi.org/10.13000/JFMSE.2015.21.1.98. |
15 | Yoon MJ, Lee JD, Kwon SJ, Park SY, Kong CS, Joo JC and Kim JG. 2015b. Processing and property of olive flounder Paralichthys olivaceus cutlet. Korean Soc Fish Mar Sci Edu 27, 625-633. http://dx.doi.org/10.13000/JFMSE.2015.27.3.625. |
16 | Yoon MJ, Lee JD, Park SY, Kwon SJ, Park JH, Kang KH, Choi JD, Joo JC and Kim JG. 2015c. Processing and property of olive flounder Paralichthys olivaceus terrine. Korean Soc Fish Mar Sci Edu 27, 1084-1191. http://dx.doi.org/10.13000/JFMSE.2015.27.4.1084. |
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18 | Yoon MJ, Lee JD, Park SY, Kwon SJ, Kong CS, Choi JD, Joo JC and Kim JG. 2015d. Processing and property of olive flounder Paralichthys olivaceus ball product. Korean J Fish Aquat Sci 48, 411-416. http://dx.doi.org/10.5657/KFAS.2015.0411. DOI |
19 | An CM, Park HY, Son MH, Kim KD, Kim KW and Jang MS. 2011. Evaluation of muscle quality of olive flounder Paralichthys olivaceus fed extruded pellets containing different protein and lipid levels and raw fish-based moist pellet. Korean J Food Preserv 18, 729-738. DOI |
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