Prepartion and characterization of salmon patty using muscle from salmon frame

허민수

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Prepartion and characterization of salmon patty using muscle from salmon frame

Authors: 허민수

Issue Date: 28-May-2009

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/66912

Conference Name: GO-global Food Safety 2009

Location: 대한민국
대전컨벤션센터, 대전

Conference Date: 2009-05-27 ~ 2009-05-29

metadata.conference.dc.citation.conferenceName: 2009 한국식품과학회 학술대회 및 정기총회

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Appears in Collections: 자연과학대학 > 식품영양학과 > Conference Papers

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Heu, Min Soo: 자연과학대학 (식품영양학과)

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