Development and Characteristics of Cheese-topped, Semi-dried and Seasoned Broughton's Ribbed Ark Scapharca broughtonii with Improved Fish Odor and Texture |
Kang, Sang In
(Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Ye Jin (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) Lee, Ji Un (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) Park, Ji Hoon (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) Choi, Kwan Su (Yeosu Saegomak Inc.) Hwang, Ji-Young (Department of Food Science & Technology, Dong-Eui University) Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University) Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University) |
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