LEE GI | Faculty of Food Sciecne and Biotechnology, Food Science and Technology major, Pukyong National Unive
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概要
- 同名の論文著者
- Faculty of Food Sciecne and Biotechnology, Food Science and Technology major, Pukyong National Univeの論文著者
関連著者
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CHO Young
Faculty of Forest Science, Chonbuk National University
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KIM Tae
Faculty of Pharmaceutical Sciences, Okayama University
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Kim Tae
Faculty Of Food Sciecne And Biotechnology Food Science And Technology Major Pukyong National Univers
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SHIM KIL
Faculty of Food Sciecne and Biotechnology, Food Science and Technology major, Pukyong National Unive
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LEE GI
Faculty of Food Sciecne and Biotechnology, Food Science and Technology major, Pukyong National Unive
-
Cho Young
Faculty Of Food Sciecne And Biotechnology Food Science And Technology Major Pukyong National Univers
-
Shim Kil
Faculty Of Food Sciecne And Biotechnology Food Science And Technology Major Pukyong National Univers
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Lee Gi
Faculty Of Food Sciecne And Biotechnology Food Science And Technology Major Pukyong National Univers
著作論文
- Effect of immersion in saturated salt solution on physicohemical properties of black rockfish muscle