Food Component Characteristics of Tang from Conger Eel By-products-Reference-Cited by-同舟云学术

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Food Component Characteristics of Tang from Conger Eel By-products

Published:2008-04-30 Issue:4 Volume:37 Page:477-484
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 Take-Sang,Kim Hye-Suk,Jee Seung-Joon,Lee Jae-Hyoung,Kim Hyung-Jun,Yoon Min-Seok,Park Shin-Ho,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/JAKO200814264574668.pdf

Reference11 articles.

1. Cooking rate of fish bone.

2. Preparation and Characteristics of Snack Using Conger Eel Frame

Cited by 1 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. Analysis of the Seasonal Change of the Proximate Composition and Taste Components in the Conger Eels (Conger myriaster);Journal of the Korean Society of Food Science and Nutrition;2009-08-31

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