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Quality Characteristics of the Natural Taste Kamaboko using Pufferfish Lagocephalus wheeleri
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 오광수 | - |
| dc.date.accessioned | 2023-08-04T11:42:02Z | - |
| dc.date.available | 2023-08-04T11:42:02Z | - |
| dc.date.issued | 2016-10-28 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/61326 | - |
| dc.title | Quality Characteristics of the Natural Taste Kamaboko using Pufferfish Lagocephalus wheeleri | - |
| dc.type | Conference | - |
| dc.citation.title | KOFFST International Conference 2016 국제학술발표대회 | - |
| dc.citation.conferenceName | KOFFST International Conference 2016 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 부산벡스코 | - |
| dc.citation.conferenceDate | 2016-10-27 ~ 2016-10-28 | - |
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