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Author: Eui-Cheol Shin
2 Articles are founded.
Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species
Fish Aquat Sci 2023;26(2):145-157.
https://doi.org/10.47853/FAS.2023.e12
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https://doi.org/10.47853/FAS.2023.e12
Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)
Fish Aquat Sci 2022;25(3):175-186.
https://doi.org/10.47853/FAS.2022.e16
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https://doi.org/10.47853/FAS.2022.e16
