Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 26 Issue 1
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- Pages.8-12
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- 1993
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Utilization of Ascidian, Halocynthia roretzi -1. Chemical composition of Ascidian and its seasonal and regional variation-
우렁쉥이 이용에 관한 연구 -1. 계절 및 서식지에 따른 우렁쉥이의 화학성분조성-
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Chun-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- HONG Byeong-Il (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JUNG Woo-Jin (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1993.01.01
Abstract
Ascidian, Halocynthia roretzi, mainly inhabiting the subtidal rocky bottom as a sessile form, has been favored a tasty sea food in abundance along the east and south coast of Korea. The study was attempted to establish the basic data for evaluating the processing suitability of ascidian. The height, width, total weight, integument weight and edible portion of the ascidian were
우리나라 전통수산식품의 성분에 관한 연구로서 우렁쉥이의 성장기인
Keywords