프로폴리스 첨가 양미리 연육 튀김 어묵의 품질특성 = Quality of Fried Fish Paste Prepared With Sand-Lance, (Hypoptychus dubowskii) Mest and Propolis Additive

참고문헌 (Reference)

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2 손미희, "표고버섯 함유 어묵의 물성 특성" 한국식품영양과학회지 32 (32): 859-863, 2003

3 박양균, "양파 에탄올 추출물을 첨가한 튀김어묵의 품질 특성" 한국식품영양과학회지 33 (33): 1049-1055, 2004

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