한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제29권6호
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- Pages.849-855
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- 1996
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Processing and Pigment Stability of Cooked and Frozen Cockle, Fulvia mutica
- BAE Tae-Jin (Department of Food Science and Technology, Yosu National Fisheries University) ;
- KIM Sung-Woo (Department of Food Science and Technology, Yosu National Fisheries University) ;
- CHOI Ok-Soo (Department of Women's Liberal Arts, Sunchon Junior Technical College) ;
- KANG Hoon-I (Department of Food Science and Technology, Yosu National Fisheries University) ;
- PARK Seong-Min (Department of Food Science and Technology, Yosu National Fisheries University) ;
- KIM Kui-Shik (Department of Food Science and Technology, Yosu National Fisheries University)
- 발행 : 1996.11.01
초록
Processing condition and pigment maintenance of cockle, Fulvia mutica were studied. Proximate composition of whole meat was