Yunjin Choi, J. Chae, Seonghui Kim, Eui‐Cheol Shin, Gibeom Choi, Duhyeon Kim, Suengmok Cho
{"title":"Surimi for snacks: physicochemical and sensory properties of fried\n fish snacks prepared from surimi of different fish species","authors":"Yunjin Choi, J. Chae, Seonghui Kim, Eui‐Cheol Shin, Gibeom Choi, Duhyeon Kim, Suengmok Cho","doi":"10.47853/fas.2023.e12","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Fisheries and Aquatic Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47853/fas.2023.e12","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}