Effect of Texture Improvement and Shelf Life Extension of Frozen Rainbow Trout Oncorhynchus mykiss Treated with TGase and Polysaccharides (다당류 및 TGase를 활용한 동결 무지개송어육(Oncorhynchus mykiss)의 물성개선 및 저장성 향상 효과)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.56 no.4
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- pp.505-511
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- 2023