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Chemical Sanitary Characterization of Commercial Dark-fleshed Fished (Mackerel, Spanish Japanese Mackerel, Pacific Herring) as a Raw Material for Producing Seafood Products
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 허민수 | - |
| dc.date.accessioned | 2023-08-04T12:45:25Z | - |
| dc.date.available | 2023-08-04T12:45:25Z | - |
| dc.date.issued | 2017-05-11 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/61831 | - |
| dc.title | Chemical Sanitary Characterization of Commercial Dark-fleshed Fished (Mackerel, Spanish Japanese Mackerel, Pacific Herring) as a Raw Material for Producing Seafood Products | - |
| dc.type | Conference | - |
| dc.citation.title | 4차 산업혁명과 수·해양과학기술의 미래 | - |
| dc.citation.startPage | 141 | - |
| dc.citation.endPage | 141 | - |
| dc.citation.conferenceName | 2017년도 한국수산과학회 춘계학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 경상대학교 해양과학대학 | - |
| dc.citation.conferenceDate | 2017-05-11 ~ 2017-05-12 | - |
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