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Pretreatment condition optimization for improving fish odor of mackerel using Doenjang and citric acid
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 허민수 | - |
| dc.date.accessioned | 2023-08-04T12:43:14Z | - |
| dc.date.available | 2023-08-04T12:43:14Z | - |
| dc.date.issued | 2017-11-09 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/61696 | - |
| dc.title | Pretreatment condition optimization for improving fish odor of mackerel using Doenjang and citric acid | - |
| dc.type | Conference | - |
| dc.citation.title | Food Security and the Roles of Fisheries | - |
| dc.citation.startPage | 238 | - |
| dc.citation.endPage | 238 | - |
| dc.citation.conferenceName | KOFFST International Conference 2017 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | BEXCO, Busan | - |
| dc.citation.conferenceDate | 2017-11-08 ~ 2017-11-09 | - |
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