Development and Sensory Characteristics of Seasoned Broughton's Ribbed Ark Scapharca broughtonii Soy Sauce with Added Mustard Leaf Brassica juncea |
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, Si Hyeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) Choi, Kwan Su (Yeosu Saegomak Inc.) Song, Ho-Su (Department of Culinary Arts, Youngsan University) Choi, Jung-Mi (Department of Culinary Arts, Youngsan 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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