Applied Biological Chemistry
- Volume 32 Issue 3
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- Pages.286-294
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- 1989
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Effects of Cooking and Drying Methods on the Quality of Shrimp
새우의 품질에 미치는 가열 및 건조방법의 영향
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Kim, Hyun-Ku
(Korea Food Research Institute) ;
- Jo, Kil-Suk (Korea Food Research Institute) ;
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
- Published : 1989.09.30
Abstract
Effects of cooking and drying methods on the quality of shrimp, Metapenaeus joyneri, were investigated. The cholesterol content of fresh shrimp was 81.4mg/100g of dry basis. It was
가열처리 및 건조방법이 새우의 품질에 미치는 영향을 밝히고자 하였다. 생새우의 콜레스테롤 함량은 건물 100g당 81.4mg이었으며, 동결 건조한 것은 열풍건조한 것보다 그의 함량이
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