Open AccessSensory and Mechanical Characteristics of Fish Patties according to the Addition of Soybean Powder
Author(s) -
최수근,
김동석,
SooHee Kim
Publication year - 2009
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2009.15.2.007
Subject(s) - fish <actinopterygii> , sensory system , food science , chemistry , fishery , biology , psychology , cognitive psychology