Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, M.C., Silla University, Busan, Republic of Korea, Oh, J.H., Silla University, Busan, Republic of Korea, Kim, B.Y., Silla University, Busan, Republic of Korea, Cho, S.M., Korea Food Research Institute, Sungnam, Republic of Korea, Lee, D.S., Pukyong National University, Busan, Republic of Korea, Nam, M.H., Pukyong National University, Busan, Republic of Korea, Lee, Y.B., Pukyong National University, Busan, Republic of Korea, Kim, S.B., Pukyong National University, Busan, Republic of Korea
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.12.2010)
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.12.2010)
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Journal Article
Development of Grilled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, M.C., Silla University, Busan, Republic of Korea, Oh, J.H., Silla University, Busan, Republic of Korea, Kim, B.Y., Silla University, Busan, Republic of Korea, Cho, S.M., Korea Food Research Institute, Sungnam, Republic of Korea, Lee, D.S., Pukyong National University, Busan, Republic of Korea, Nam, M.H., Pukyong National University, Busan, Republic of Korea, Kim, S.B., Pukyong National University, Busan, Republic of Korea, Lee, Y.B., Pukyong National University, Busan, Republic of Korea
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.12.2010)
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.12.2010)
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Journal Article
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Composition for surimi-based products and method for manufacturing thereof
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Year of Publication 20.02.2019
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Year of Publication 18.03.2019
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