Effect of immersion in saturated salt solution on physicohemical properties of black rockfish muscle
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概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-10-01
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
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Cho Young
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 Univers
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Lee Gi
Faculty Of Food Sciecne And Biotechnology Food Science And Technology Major Pukyong National Univers
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- Effect of immersion in saturated salt solution on physicohemical properties of black rockfish muscle