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Kim, Hye Suk
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Kim, Hye Suk
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1
Quality Characteristics of Accelerated Salt-fermented Anchovy Sauce Added with Shrimp Pandalus borealis, Byproducts
by
Kim, Jin-Soo
,
Kim
,
Hye
Suk
,
Yang, Soo Kyeong
,
Park, Chan Ho
,
Oh, Hyeon Seok
,
Kang, Kyung Tae
,
Ji, Seung-Gil
,
Heu, Min Soo
Published 2008
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Select result number 2
2
Preparation and Characteristics of Surimi Gel with Red-tanner Crab (Chionoecetes japonicus ) Paste
by
Kim
,
Hye
Suk
,
Choi, Seung Geal
,
Park, Chan Ho
,
Han, Byung Wook
,
Yang, Soo Kyeong
,
Kang, Kyung Tae
,
Oh, Hyeon Seok
,
Heu, Min Soo
,
Kim, Jin-Soo
Published 2008
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