한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제19권1호
- /
- Pages.20-26
- /
- 1986
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
어장유의 품질과 저장안정성
Qualify and Stability of Fish Sauce during Storage
- 김병삼 (부산수산대학 식품공학과) ;
- 박상민 (부산수산대학 식품공학과) ;
- 최수일 (부산수산대학 식품공학과) ;
- 김장양 (부산수산대학 식품공학과) ;
- 한봉호 (부산수산대학 식품공학과)
- KIM Byeong-Sam (Department of Pood Science and Technology, National Fisheries University of Pusan) ;
- PARK Sang-Min (Department of Pood Science and Technology, National Fisheries University of Pusan) ;
- CHOI Soo-Il (Department of Pood Science and Technology, National Fisheries University of Pusan) ;
- KIM Chang-Yang (Department of Pood Science and Technology, National Fisheries University of Pusan) ;
- HAN Bong-Ho (Department of Pood Science and Technology, National Fisheries University of Pusan)
- 발행 : 1986.01.01
초록
Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and
키워드