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민물생선 부산물을 활용한 육수의 품질특성 : 산천어와 뱀장어를 중심으로 = The Quality Characteristics of Stock Using Edible by Products of Freshwater Fish : Focusing on Oncorhynchus masou and Anguilla japonica

이민수 2014년

논문상세정보
인용/피인용
' 민물생선 부산물을 활용한 육수의 품질특성 : 산천어와 뱀장어를 중심으로 = The Quality Characteristics of Stock Using Edible by Products of Freshwater Fish : Focusing on Oncorhynchus masou and Anguilla japonica' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 한자의 서체
  • 2-mib
  • Anguilla japonica
  • STOCK
  • freshwater fish
  • geosmin
  • off flavor
  • oncorhynchus masou
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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' 민물생선 부산물을 활용한 육수의 품질특성 : 산천어와 뱀장어를 중심으로 = The Quality Characteristics of Stock Using Edible by Products of Freshwater Fish : Focusing on Oncorhynchus masou and Anguilla japonica' 의 참고문헌

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