W. Jeong

Relationship of pH, Glycogen, Soluble Protein, and Turbidity between Freshness of Raw Oyster Crassostrea gigas

N. Yoon, Kwang-Tae Son, S. Jeong, 2014 .

Optimization of Processing Process for Functional Anchovy Fish Sauce in Addition with Raw Sea Tangle

Sang-Won Jeong, Young-Je Cho, K. Shim, 2013 .