Effect of Cold Brine Immersion Time on Sliced Raw Fish Texture
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SHIM, Kil-Bo
(Department of Food Science and Technology, Pukyong National University)
LEE, Gi-Bong (Department of Food Science and Technology, Pukyong National University) KIM, Tae-Jin (Korea Association of Sliced Raw Fish) LEE, Keun-Woo (Faculty of Ocean Applied Science and Technology, Kunsan National University) KIM, Geon-Bae (Faculty of Ocean Applied Science and Technology, Kunsan National University) LEE, In-Soo (Marketing and Processing Coordination Ministry of Maritime Affairs & Fisheries Division) CHO, Young-Je (Department of Food Science and Technology, Pukyong National University) |
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