| Citation | Shim, K.B., G.B. Lee, T.J. Kim and Y.J. Cho, 2003. Improvement of sliced raw fish texture: 1. Effect of cold brine temperature on sliced raw fish texture. J. Korean Fish. Soc. 36(2):69-73. |
| DOI | http://dx.doi.org/ |
| Paper URL | |
| kilbo1221@korea.com | |
| Address | Department of Food Science and Technology, Pukyong National University, Busan 608-737, Korea |
| Ref. No. | 49902 |
| Language | Chinese |
| Usage | not used yet |
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