한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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총 13 건 (1/1page)
Physiological Responses of the Chicken Grunt Parapristipoma trilineatum
to High Water Temperature Stress

김기혁·홍성원1·문혜나·여인규*
kfas, vol. 51, no. 6, pp.714-719, December, 2018
pdf다운로드 버튼
Characteristics of the Cetacean Bycatch in Korean Coastal Waters from
2011 to 2017

이슬희· 최슬기·김지혜·김현우*·손호선
kfas, vol. 51, no. 6, pp.704-713, December, 2018
pdf다운로드 버튼
Distribution of Indicator Bacteria in Seawater off the Coasts of Jeju Island
and Pohang in 2017

노형진·김남은·천원경·김아란·이윤항·김영재1·황지연2·김도형*
kfas, vol. 51, no. 6, pp.697-703, December, 2018
pdf다운로드 버튼
Growth Performance and Physiological Changes of Olive Flounder
Paralichthys olivaceus by Concentration of Ozone Produced Oxidants in
Semi-RAS

정상명·박우근·박정환1·김재원·김병기*
kfas, vol. 51, no. 6, pp.688-696, December, 2018
pdf다운로드 버튼
Effects of Hypochlorous Acid, Calcium Chloride and Phosphoric Acid in
a Highly Saline Solution on Cell Death Rate and Growth Rate of
Porphyra yezoensis and Ulva intestinalis

권오남·윤영랑1·신일식2
kfas, vol. 51, no. 6, pp.682-687, December, 2018
pdf다운로드 버튼
Antimicrobial Resistance in Escherichia coli Isolated from Oyster
Crassostrea gigas and Inland Pollution Sources in the Yongnam-Gwangdo
Area, Korea

권순재·정연중·윤현진·목종수1·권지영*
kfas, vol. 51, no. 6, pp.673-681, December, 2018
pdf다운로드 버튼
The Quality of Commercial Salted and Fermented Anchovy
Engraulis japonicas Sauces Produced in Korea

엄인선·서정길·김희대1·박권삼*
kfas, vol. 51, no. 6, pp.667-672, December, 2018
pdf다운로드 버튼
The Proximate and Fatty Acid Compositions of the Liver and Gonads of
Commercial Common Squid Todarodes pacificus

문수경·박혜진1·정보영·김인수*
kfas, vol. 51, no. 6, pp.656-666, December, 2018
pdf다운로드 버튼
Processing and Characteristics of Canned Roasted Oyster Crassostrea
gigas
Added with Tomato Sauce and Tomato Paste Sauce

박준석·박두현·공청식·이영만1·이재동2·박진효·김정균*
kfas, vol. 51, no. 6, pp.647-655, December, 2018
pdf다운로드 버튼
Processing and Quality Characteristics of a Cultured Recessive Smallsized
Abalone Haliotis discus hannai Extract

조준현·남현규·오광수1*
kfas, vol. 51, no. 6, pp.640-646, December, 2018
pdf다운로드 버튼
Development and Quality Characteristics of Seasoned Dried Pen Shell
Atrina pectinata Adductor

황영숙·황석민1·오광수2*
kfas, vol. 51, no. 6, pp.632-639, December, 2018
pdf다운로드 버튼
Food Component Characteristics of Bone-softened Mackerel Scomber
japonicus
Product

박선영1, 2·김용중3·강상인1, 2·이정석2·김진수1, 2*
kfas, vol. 51, no. 6, pp.623-631, December, 2018
pdf다운로드 버튼
Characteristics of Seasoning Soy Sauce with Added Saccharina japonica
Powder Fermented by Lactic Acid Bacteria

이인선, 송호수1*
kfas, vol. 51, no. 6, pp.613-622, December, 2018
pdf다운로드 버튼

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