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Author: Jae Hun Yang
1 Articles are founded.
Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage
보리를 이용한 오징어 식해의 초고압처리에 의한 품질특성 변화
보리를 이용한 오징어 식해의 초고압처리에 의한 품질특성 변화
Jae Hun Yang 
, Na-Young Lee
, Na-Young Lee
Korean J. Food Preserv. 2021;28(3):336-343.
https://doi.org/10.11002/kjfp.2021.28.3.336
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https://doi.org/10.11002/kjfp.2021.28.3.336
