Open AccessQuality Characteristics of Fish Paste containing Spirulina Powder
Author(s) -
최석현
Publication year - 2017
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2017.23.3.017
Subject(s) - spirulina (dietary supplement) , food science , fish <actinopterygii> , quality (philosophy) , chemistry , fishery , biology , physics , raw material , quantum mechanics , organic chemistry