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Components and Nutritional Quality of Shrimp Processing by-Products
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T02:01:56Z | - |
| dc.date.available | 2024-10-30T02:01:56Z | - |
| dc.date.issued | 2001-04-22 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/36243 | - |
| dc.title | Components and Nutritional Quality of Shrimp Processing by-Products | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 11th World Congress of Food Science and Technology | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 코엑스,서울 | - |
| dc.citation.conferenceDate | 2001-04-22 ~ 2001-04-27 | - |
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