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Author: Jiyeon Chae

1 Articles are founded.

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species
Yunjin Choi, Jiyeon Chae, Seonghui Kim, Eui-Cheol Shin, Gibeom Choi, Duhyeon Kim, Suengmok Cho
Fish Aquat Sci 2023;26(2):145-157.
https://doi.org/10.47853/FAS.2023.e12
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September, 2026
Vol. 29, No. 9

eISSN:2234-1757


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