Open AccessComparison of Food Quality between Finespotted flounder and Their Similar Kinds for Material Distinction in Raw Fish Sliced with Bones(small sashime or sekoshi)
Author(s) -
김성훈,
강현우
Publication year - 2013
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2013.19.5.014014014
Subject(s) - flounder , fish <actinopterygii> , fishery , quality (philosophy) , raw material , food science , biology , ecology , philosophy , epistemology