Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 26 Issue 4
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- Pages.340-345
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- 1993
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Utilization of Ascidian, Halocynthia roretzi -7. Processing and Quality Evaluation of Fermented Ascidian(III)-
우렁쉥이 이용에 관한 연구 -7. 우렁쉥이 젓갈의 제조 및 품질평가(III)-
- LEE Kang-Ho (Department Food Science and Technology, National Fisheries University of Pusan) ;
- CHO Ho-Sung (Department Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Dong-Ho (Department Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Min-Gi (Department Food Science and Technology, National Fisheries University of Pusan) ;
- CHO Young-Je (Department Food Science and Technology, National Fisheries University of Pusan) ;
- SUH Jae-Soo (Department of Food and Nutrition, Koshin University) ;
- KIM Dong-Soo (Korea Food Research Institute)
- 이강호 (부산수산대학교 식품공학과) ;
- 조호성 (부산수산대학교 식품공학과) ;
- 이동호 (부산수산대학교 식품공학과) ;
- 김민기 (부산수산대학교 식품공학과) ;
- 조영제 (부산수산대학교 식품공학과) ;
- 서재수 (고신대학 식품영양학과) ;
- 김동수 (한국식품개발연구원)
- Published : 1993.07.01
Abstract
In order to investigate the quality changes during the storage after curing were determined volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen. During the storage of
우렁쉥이 젓갈의 실용화를 위하여 적정 효소 및 숙성 조건을 토대로 하여 상온에서
Keywords