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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.14 no.6, 2007년, pp.571 - 577
오승희 (포항1대학 다이어트과학계열 식품영양) , 정유경 (대구가톨릭대학교 식품외식산업학부 식품공학) , 김수현 (대구가톨릭대학교 식품외식산업학부 식품공학) , 김순동 (대구가톨릭대학교 식품외식산업학부 식품공학)
Storage characteristics of fresh and thawed sliced raw fish (flounder and rockfish) washed in different solutions (tap water, A; jade water, B; 0.2% chitosan-ascorbate (CA), C; 0.03 ppm ozone water, D; 1.5% vinegar containing jade water, E; 1.5% vinegar and 0.2% CA containing jade water, F) at
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