Physicochemical Comparison of Two Different Shark Meats Used for Preparation of Dombaeki
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Kim, Eun-Ok
(Department of Food Science and Nutrition, Catholic University of Daegu)
Yu, Myeong-Hwa (Department of Food Science and Nutrition, Catholic University of Daegu) Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University) Kim, Seon-Bong (Department of Food Science and Technology, Pukyoung National University) Choi, Sang-Won (Department of Food Science and Nutrition, Catholic University of Daegu) |
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