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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.32 no.8, 2003년, pp.1186 - 1192
김종태 (경상대학교 해양생물이용학부ㆍ해양산업연구소) , 강수태 (부경대학교 식품생명공학부) , 강정구 (경상대학교 해양생물이용학부ㆍ해양산업연구소) , 최동진 (경상대학교 해양생물이용학부ㆍ해양산업연구소) , 김석무 (경상대학교 해양생물이용학부ㆍ해양산업연구소) , 오광수 (경상대학교 해양생물이용학부ㆍ해양산업연구소)
The food components and quality characteristics of two kinds of boiled-dried anchovies (Engraulis japonica) in the Korean market such as the Jukbang-Myoel (JM) and Kwonhyunmang-Myeol (KM) were investigated. KM was higher in moisture content, and lower in crude protein and lipid contents than JM. Vol...
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