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Journal of Aquatic Food Product Technology Volume 19, 2010 - Issue 3-4
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Articles

Changes in the Chemical Characteristics of Gulbi, Salted and Dried Yellow Corvenia, During Drying at Different Temperatures

Hyun-Jung Gwak Department of Food Science and Technology, Chonnam National University, Gwangju, South Korea
&
Jong-Bang Eun Department of Food Science and Technology, Chonnam National University, Gwangju, South KoreaCorrespondence[email protected]
Pages 274-283 | Published online: 27 Oct 2010

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