한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제16권3호
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- Pages.211-215
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- 1983
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
저염수산발효식품의 가공에 관한 연구 3. 저염정어리젓의 미생물상의 변화
Studios on the Processing of Low Salt Fermented Sea Foods 3. Changes of Microflora during Fermentation of Low Salted Sardine
- 차용준 (부산수산대학 식품공학과) ;
- 정수열 (부산수산대학 식품공학과) ;
- 하재호 (부산수산대학 식품공학과) ;
- 정인철 (부산수산대학 식품공학과) ;
- 이응호 (부산수산대학 식품공학과)
- CHA Yong-Jun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- CHUNG Su-Yeol (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- HA Jae-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEONG In-Cheol (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1983.07.01
초록
식염
The changes of microflora during fermentation of low salted sardine were observed. The viable cell count in the low salt fermented sardine with
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