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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.49 no.1, 2016년, pp.1 - 6
김병목 (한국식품연구원) , 정지희 (한국식품연구원) , 정민정 (한국식품연구원) , 김동수 (전북생물산업진흥원) , 전준영 (강릉원주대학교 해양식품공학과) , 정인학 (강릉원주대학교 해양식품공학과)
This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7....
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