Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 16 Issue 4
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- Pages.355-362
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- 1983
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on the Processing and Keeping Quality of Retort Pouched Foods (1) Preparation and Keeping Quality of Retort Pouched Seasoned-Dried Sea Mussel Products
레토르트파우치식품의 가공 및 품질안정성에 관한 연구(1) 레토르트파우치 진주담치 조미건제품의 제조 및 저장중의 품질안정성
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- CHUNG Soo-Yeol (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KOO Jae-Geun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KWON Chil-Sung (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- OH Kwang-Soo (Department of Food Science and Technology, National Fisheries University of Pusan)
- 이응호 (부산수산대학 식품공학과) ;
- 정수열 (부산수산대학 식품공학과) ;
- 구재근 (부산수산대학 식품공학과) ;
- 권칠성 (부산수산대학 식품공학과) ;
- 오광수 (부산수산대학 식품공학과)
- Published : 1983.10.01
Abstract
A vacuum-packed seasoned-dried product of sea mussel, Mytilus edulis, caught in the southern coasts of Korea, was prepared and stored at
조미진주담치 건제품의 품질을 개선하기 위한 기초자료를 얻고자 진주담치를 원료로서 레토르트 파우치 조미진주담치건제품의 제조 및 저장중의 품질안정성에 대하여 검토하였다. 원료진주담치를 설탕
Keywords