Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish ( Myxine glutinosa )-Reference-Cited by-同舟云学术

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish ( Myxine glutinosa )

Published:2020-07-09 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Tirtawijaya Gabriel¹^ORCID,Park Yeseul¹^ORCID,Won Na Eun¹^ORCID,Kim Hari¹^ORCID,An Jeong Hyeon¹^ORCID,Jeon Jong‐Hoe²^ORCID,Park Sun‐Mee¹^ORCID,Yoon Sung‐Joon²^ORCID,Sohn Jae Hak¹³^ORCID,Kim Jin‐Soo⁴^ORCID,Choi Jae‐Suk¹³^ORCID

Affiliation:

1. Seafood Research Center, IACF, Silla University Busan Republic of Korea

2. EBADA Fishery Co. Ltd. Busan Republic of Korea

3. Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences Silla University Busan Republic of Korea

4. Department of Seafood and Aquaculture Science Gyeongsang National University Tongyeong‐si Republic of Korea

Funder

The Ministry of Oceans and Fisheries

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14694

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