한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제3권1호
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- Pages.48-51
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- 1971
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- 0367-6293(pISSN)
패류 가공에 관한 연구 -3. 개량조개 박편건제품의 제조 및 저장중의 색소 잔존율과 흡수율에 대하여-
Studies on the Shellfish Processing -3. The Pigment Retention and the Water Absorbing Capacity of Dehydrated Mashed Surf Clam Meat Flakes during Dehydration and Storage-
- Lee, Eung-Ho (Dept. of Food Science and Technology, Pusan Fisheries College) ;
- Han, Bong-Ho (Dept. of Food Science and Technology, Pusan Fisheries College) ;
- Hur, Jong-Wha (Dept. of Food Science and Technology, Pusan Fisheries College)
- 발행 : 1971.04.28
초록
토사질을 제거한 생 개량조개 육을 BHA, EDTA 또는
The raw surf clam meat was pretreated with BHA, EDTA or
키워드