Food Component Characterization and Efficient Use of Jellyfish

@article{Lim2014FoodCC,
  title={Food Component Characterization and Efficient Use of Jellyfish},
  author={Chi Woon Lim and Jin-Soo Kim},
  journal={Korean Journal of Fisheries and Aquatic Sciences},
  year={2014},
  volume={47},
  pages={459-473}
}
  • C. Lim, Jin-Soo Kim
  • Published 31 October 2014
  • Environmental Science
  • Korean Journal of Fisheries and Aquatic Sciences
The recent mass appearances of jellyfish in Korea have caused economic and social damage, as they plague swimmers and fishermen. However, jellyfish have high economic and nutritional value, and contain low levels of calories and hydrolysates. Thus, jellyfish are a natural, healthy food that can improve high blood pressure, bronchitis, and a multitude of other diseases. Here, we present research on the ecology, classification, bloom, damage caused, food component characterization, and tissues of… 
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