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Prepartion and characterization of salmon patty using muscle from salmon frame
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 허민수 | - |
| dc.date.accessioned | 2023-08-05T05:46:12Z | - |
| dc.date.available | 2023-08-05T05:46:12Z | - |
| dc.date.issued | 2009-05-28 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/66912 | - |
| dc.title | Prepartion and characterization of salmon patty using muscle from salmon frame | - |
| dc.type | Conference | - |
| dc.citation.title | GO-global Food Safety 2009 | - |
| dc.citation.startPage | 164 | - |
| dc.citation.endPage | 164 | - |
| dc.citation.conferenceName | 2009 한국식품과학회 학술대회 및 정기총회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 대전컨벤션센터, 대전 | - |
| dc.citation.conferenceDate | 2009-05-27 ~ 2009-05-29 | - |
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