Open AccessImprovement of Sliced Raw Fish Texture 1 Effect of Cold Brine Temperature on Sliced Raw Fish Texture
Author(s) -
Shim Kil Bo,
Lee Gi Bong,
Kim Tae Jin,
Cho Young Je
Publication year - 2003
Publication title -
hangug susan haghoi ji/han-guk susan gwahak hoeji
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)