Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 1
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- Pages.23-28
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- 1984
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- 0367-6293(pISSN)
Hydrolysis of Anchovy (Engraulis Japonicus) Homogenate with Salting and Digestion Time
가염 및 분해기간에 따른 멸치의 가수분해
- Choi, Im-Soon (Department of Food and Nutrition, Dongduck Women's University) ;
- Kim, Gu-Young (Department of Food and Nutrition, Dongduck Women's University)
- Published : 1984.03.30
Abstract
Anchovy homogenates with or without salt were autolyzed at various pH and temperature conditions. In the initial hydrolysis during 20 hours, the highest autolysis of anchovy homogenate was achieved at pH 4 and
멸치를 마쇄하여 자가소화시킬 경우 무염상태에서 20시간까지는
Keywords