한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제29권5호
- /
- Pages.578-585
- /
- 1996
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
동결온도에 따른 어육의 동결마쇄특성
Cryo-grinding Characteristics of Frozen Fish Meat at Different Temperature
-
HONG Sang-Pill
(Korea Food Research Institute) ;
-
YANG Seung-Yong
(Korea Food Research Institute) ;
-
LEE Nam-Hyuk
(Korea Food Research Institute) ;
-
KIM Dong-Soo
(Korea Food Research Institute)
- 발행 : 1996.09.01
초록
정어리, 명태 및 오징어육을
Cryo-grinding process comprising hammer mill-shattering and colloid mill-grinding without refrigerant was applied to sardine, pollack and squid muscle frozen at