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NTIS 바로가기水産海洋敎育硏究 = Journal of fisheries and marine sciences education, v.20 no.1 = no.40, 2008년, pp.95 - 106
박일웅 (호원대학교) , 김현수 (군산대학교) , 최규홍 (군산대학교) , 최선남 (군산대학교) , 김종배 (군산대학교) , 임성한 (주식회사 효성)
Pickled crabs made using Charybdis japonica are becoming part of our dietary habits. Yet research on this food is disappointingly scarce. It is generally accepted that the original food composition of pickled crabs defies scrutiny because various seasonings are added to soy for the production of pic...
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