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NTIS 바로가기생명과학회지 = Journal of life science, v.26 no.8 = no.196, 2016년, pp.955 - 962
고아 (신라대학교 식품영양학과) , 오정환 (신라대학교 식품영양학과) , 파티카라데니즈 (신라대학교 식품영양학과) , 이슬기 (신라대학교 식품영양학과) , 김형광 ((주)늘푸른바다) , 김세종 ((주)늘푸른바다) , 정준모 ((주)늘푸른바다) , 천지현 ((주)늘푸른바다) , 공창숙 (신라대학교 식품영양학과)
Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most-used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of th...
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