Changes in Physicochemical and Rheological Properties of Fish Meat Paste during Repeated Freezing and Thawing Process
(냉동고기풀의 동결-해동 반복에 의한 물리$\cdot$ 화학적 성질 및 물성변화)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.22 no.3
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- pp.115-120
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- 1989