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KMID : 1134820050340071103
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Journal of the Korean Society of Food Science and Nutrition
2005 Volume.34 No. 7 p.1103 ~ p.1108
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Preparation and Characteristics of Surimi Gel with Red - tanner Crab (Chionoecetes japonicus) Paste
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김혜숙/Kim HS
최승걸/박찬호/한병욱/양수경/강경태/오현석/허민수/김진수/Choi SG/Park CH/Han BW/Yang SK/Kang KT/Oh HS/Heu MS/Kim JS
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Abstract
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KEYWORD
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