Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 27 Issue 5
- /
- Pages.469-475
- /
- 1994
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
Studies on the Lipid Content and Fatty Acid Composition of Anchovy Sauce Prepared by Heating Fermentation
멸치액젓의 가온숙성중 지질함량 및 지방산 조성의 변화
-
KIM Dong-Soo
(Korea Food Research Institute) ;
- KOIZUMI Chiaki (Department of Food Science and Technology, The Tokyo University of Fisheries) ;
- JEONG Bo-Young (Department of Nutrition and Food Science, Tong-Yeong National Fisheries College) ;
- JO Kil-Suk (Korea Food Research Institute)
- Published : 1994.09.01
Abstract
Lipid content and fatty acids composition of anchovy sauce were investigated during fermentation at
멸치를 원료로 하여 상법에 따라 젓갈을 제조하고
Keywords