Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 24 Issue 2
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- Pages.137-143
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- 1991
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
A Study on the Processing of Sardine Protein Concentrate with Good Rehydration Capacity -1. Processing and Product Quality of Sardine Protein Concentrate-
복원력이 좋은 정어리 단백질 농축물의 가공 -1. 정어리 단백질 농축물의 가공 및 제품의 품질 특성-
- LEE Seung-Won (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JOO Dong-Sik (Department of Food Science and Technology, National Fisheries University of Pusan) ;
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KIM Jin-Soo
(Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
KIM Poong-Ho
(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)
- 이승원 (부산수산대학교 식품공학과) ;
- 주동식 (부산수산대학교 식품공학과) ;
-
김진수
(부산수산대학교 식품공학과) ;
-
김풍호
(부산수산대학교 식품공학과) ;
- 이응호 (부산수산대학교 식품공학과)
- Published : 1991.03.01
Abstract
This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at
정어리를 비교적 간단한 방법으로 식품가공용 중간소재로 이용하기 위한 일련의 연구로서 정어리육을 채취하여 autoclave
Keywords