Optimization of the Bone-softening and Fishy Odor-reducing Processing of Mackerel Scomber japonicus Products using Response Surface Methodology (표면반응분석법을 활용한 뼈 연화 및 비린내 저감화 고등어(Scomber japonicus) 가공품의 가공공정 최적화)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.51 no.5
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- pp.499-509
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- 2018