ScholarWorks@Gyeongsang National University

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변온건조 및 고온가압처리기술 병용에 의하여 조직감을 개선한 뼈째 먹는 생선의 제조방법

Authors
강상인; 김진수; 허민수; 이정석; 박시형; 이창영; 윤인성; 김예율; 손숙경; 이석민; 박지훈; 김기현
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https://scholarworks.gnu.ac.kr/handle/sw.gnu/78892
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자연과학대학 > 식품영양학과 > Patents
해양과학대학 > ETC > Patents
해양과학대학 > Seafood science & Technology > Patents
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Kim, Jin Soo
해양과학대학 (해양식품공학과)
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