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Chemical Characterization of Commercial Dark-fleshed Fishes (Mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, Pacific herring Clupea pallasii) as a Raw Material for Seafood Products Young Mi Kang1, Sun Young Park1,2, Su Gwang Lee1,2, Jung Suck Lee1, Min Soo Heu1,3 and Jin-Soo Kim1,2* 1Research Center for Industrial Development of Seafood, Gyeongsang National University, Tongyeong 53064, Korea 2Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea 3Department of Food and Nutrition, Gyeongsang National University, Jinju 52828, Korea

hangug susan haghoi ji/han-guk susan gwahak hoeji

Chemical Characterization of Commercial Dark-fleshed Fishes (Mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, Pacific herring Clupea pallasii) as a Raw Material for Seafood Products