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Quality lmprovement of boiled-dried anchovy using an invisible edible film prepared from rockfish skin gelatin hydrolysates.
- 제목
- Quality lmprovement of boiled-dried anchovy using an invisible edible film prepared from rockfish skin gelatin hydrolysates.
- 저자
- 허민수
- 발행일
- 2011-11-01
- 학회명
- Functional Fusion and Systemic approaches to Future food
- 개최지
- Bexco, Busan
- 학회 개최일
- 2011-10-31 ~ 2011-11-02