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Quality Characteristics of Grilled Fish Paste Formulation A..:
Oh, Jung Hwan
;
Lee, Jung Im
;
Karadeniz, Fatih
...
Journal of the Korean Society of Food Science and Nutrition. 50 (2021) 3 - p. 307-314 , 2021
Link:
https://doi.org/10.3746/jkfn.2021.50.3.307
RT Journal T1 <Title>Quality Characteristics of Grilled Fish Paste Formulation Added with Hot Water Extract Powder from Lentinus edodes Using One-Way ANOVA</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2021.50.3.307&Exemplar=1&LAN=DE A1 Oh, Jung Hwan A1 Lee, Jung Im A1 Karadeniz, Fatih A1 Kim, Hye Ran A1 Park, So Young A1 Jung, Kyung Im A1 Jeon, Byung-Jin A1 Kim, Dongmin A1 Park, Jae Ha A1 Kong, Chang-Suk PB The Korean Society of Food Science and Nutrition YR 2021 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 50 IS 3 SP 307 OP 314 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2021.50.3.307 DO https://doi.org/10.3746/jkfn.2021.50.3.307 SF ELIB - SuUB Bremen
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