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PUKYONG Repository 대학원 식품공학과

횟감용 넙치(paralichthys olivaceus) 筋肉蛋白質의 物理·化學的特性에 미치는 電氣刺戟의 影響

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Alternative Title: Effect of electrical stimulation on physicochemical properties of muscle protein from plaice, paralichthys olivaceus for sashimi

Author(s): 김태진

Issued Date: 1998

Awarded Date: 1998. 2

Type: Dissertation

Publisher: 釜慶大學校

URI: https://repository.pknu.ac.kr:8443/handle/2021.oak/26207
http://pknu.dcollection.net/jsp/common/DcLoOrgPer.jsp?sItemId=000001963700

Department: 대학원 식품공학과

Degree: Doctor

Appears in Collections:: 대학원 > 식품공학과

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