Preventive Nutrition and Food Science
- Volume 4 Issue 1
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- Pages.23-27
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- 1999
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
In vitro and In vivo Protein Qualities of Boiled Fish Extracts with Spicy Vegetables
- Ryu, Hong-Soo (Department of Food and Life Science , Pukyong National University) ;
- Moon, Jeong-Hae (Department of Food and Life Science , Pukyong National University) ;
- Hwang, Eun-Young (Department of Food and Life Science , Pukyong National University) ;
- Cho, Hyun-Kyoung (Department of Food and Life Science , Pukyong National University) ;
- Lee, Jong-Yeoul (Department of Food and Life Science , Pukyong National University)
- Published : 1999.03.01
Abstract
To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100