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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.55 no.2, 2022년, pp.111 - 120
박선영 (경상국립대학교 수산식품산업화 기술지원센터) , 이석민 (경상국립대학교 해양식품공학과) , 박시형 (경상국립대학교 해양식품공학과) , 강상인 (경상국립대학교 수산식품산업화 기술지원센터) , 장미순 (국립수산과학원 식품위생가공과) , 김진수 (경상국립대학교 수산식품산업화 기술지원센터)
This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hard...
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