Changes in Available Lysine and Lipid Peroxydation During Drying and Storage of Bioled Shrimp (자열(煮熱) 새우의 건조방법(乾燥方法) 및 저장중(貯藏中) 지질(脂質)의 산화(酸化)와 유효성(有效性) Lysine의 변화(變化))
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- Korean Journal of Food Science and Technology
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- v.19 no.1
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- pp.5-11
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- 1987