한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제15권4호
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- Pages.353-358
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- 1983
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- 0367-6293(pISSN)
고등어튀김 중간수분식품(中間水分食品)의 저장안정성(貯藏安定性)
Storage Stability of Intermediate Moisture Deep-Fried Mackerel
- 이응호 (부산수산대학 식품공학과) ;
- 정숙현 (부산수산대학 식품공학과) ;
- 조순영 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과) ;
- 김세권 (부산수산대학 식품공학과)
- Lee, Eung-Ho (Dept. of Food Science and Technology National Fisheries University of Busan) ;
- Chung, Sook-Hyun (Dept. of Food Science and Technology National Fisheries University of Busan) ;
- Cho, Soon-Yeong (Dept. of Food Science and Technology National Fisheries University of Busan) ;
- Cha, Yong-Jun (Dept. of Food Science and Technology National Fisheries University of Busan) ;
- Kim, Se-Kwon (Dept. of Food Science and Technology National Fisheries University of Busan)
- 발행 : 1983.01.01
초록
어육을 이용한 중간수분식품의 제조를 위한 기초 자료를 얻을 목적으로 고등어육을 원료로써 튀김중간수분식품의 가공조건을 검토하고, 그 최적조건으로 중간수분식품을 제조하여 함기(含氣)포장한 후 상온(
This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into
키워드