동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제15권4호
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- Pages.444-449
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
실온 저장 새우젓의 이화학적 미생물학적 특성에 미치는 염농도의 영향
Effect of Salt Concentration on the Quality of SaewooJeot(Salted Shrimp) Fermented at Room Temperature
- 오상희 (충남대학교 식품영양학과) ;
- 허옥순 (대전지방식품의약품안전청) ;
- 신현수 (대전지방식품의약품안전청) ;
- 이주운 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
- 김동호 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
- 변명우 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
- 김미리 (충남대학교 식품영양학과)
- Oh Sang-Hee (Dept. of Food & Nutrition, Chungnam National University) ;
- Heo Ok-Soon (Daejeon Regional Food & Drug Administration) ;
- Shin Hyun-Soo (Daejeon Regional Food & Drug Administration) ;
- Lee Ju-Woon (Radiation Application Research Division, Advanced Radiation Technology Institute) ;
- Kim Dong-Ho (Radiation Application Research Division, Advanced Radiation Technology Institute) ;
- Byun Myung-Woo (Radiation Application Research Division, Advanced Radiation Technology Institute) ;
- Kim Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
- 발행 : 2005.08.01
초록
Effect of salt concentration on the quality of Saewoojeot (salted shrimp) fermented at room temperature was evaluated Salted shrimp with three different salt concentration (9, 18 and
키워드