한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제27권5호
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- Pages.469-475
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
멸치액젓의 가온숙성중 지질함량 및 지방산 조성의 변화
Studies on the Lipid Content and Fatty Acid Composition of Anchovy Sauce Prepared by Heating Fermentation
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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)
- 발행 : 1994.09.01
초록
멸치를 원료로 하여 상법에 따라 젓갈을 제조하고
Lipid content and fatty acids composition of anchovy sauce were investigated during fermentation at
키워드