Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring-Reference-Cited by-同舟云学术

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Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring

Published:2008-07-31 Issue:7 Volume:37 Page:891-899
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Heu Min-Soo,Lee Jae-Hyoung,Kim Hyung-Jun,Jung In-Kwon,Park Yong-Seok,Ha Jin-Hwan,Kim Jin-Soo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200825358927945.pdf

Reference1 articles.

1. Improvement on the Functional Properties of Gomtang-like Product from Salmon Frame Using Commercial Enzymes

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy;Korean Journal of Food Preservation;2014-06

2. Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products;Journal of the Korean Society of Food Science and Nutrition;2009-01-31

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