Open AccessImprovement of Sliced Raw Fish Texture 1 Effect of Cold Brine Temperature on Sliced Raw Fish Texture
Author(s) -
Kil Bo Shim,
GwoBin Lee,
Tae Jin Kim,
Young Je Cho
Publication year - 2003
Publication title -
korean journal of fisheries and aquatic sciences
Language(s) - English
Resource type - Journals
eISSN - 2287-8815
pISSN - 0374-8111
DOI - 10.5657/kfas.2003.36.2.069
Subject(s) - raw material , fish <actinopterygii> , brine , texture (cosmology) , food science , fishery , chemistry , biology , artificial intelligence , computer science , ecology , organic chemistry , image (mathematics)
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