ScholarWorks@Gyeongsang National University

Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

변온건조 및 고온가압처리기술 병용에 의하여 조직감을 개선한 뼈째 먹는 생선의 제조방법

Authors
강상인; 김진수; 허민수; 이정석; 박시형; 이창영; 윤인성; 김예율; 손숙경; 이석민; 박지훈; 김기현
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/78892
Files in This Item
There are no files associated with this item.
Appears in
Collections
자연과학대학 > 식품영양학과 > Patents
해양과학대학 > ETC > Patents
해양과학대학 > Seafood science & Technology > Patents
Show full item record

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Lee, Jung Suck photo

Lee, Jung Suck
해양과학대학 (해양식품생명의학부)
Read more

Altmetrics

Total Views & Downloads

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0534

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어