Changsuk Kong

Goeller, L. M., Amato, P. M., Farkas, B. E., Green, D. P., Lanier, T. C., & Kong, C. S. (2004). Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle. JOURNAL OF FOOD SCIENCE, 69(4), E164–E171. https://doi.org/10.1111/j.1365-2621.2004.tb06342.x