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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.18 no.4, 2011년, pp.508 - 516
박희연 (국립수산과학원 식품안전과) , 장주리 (국립수산과학원 식품안전과) , 남기호 (국립수산과학원 식품안전과) , 이두석 (국립수산과학원 식품안전과) , 윤호동 (국립수산과학원 식품안전과) , 장미순 (국립수산과학원 식품안전과)
The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a...
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