한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제19권3호
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- Pages.206-211
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- 1987
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- 0367-6293(pISSN)
건조김의 저장중 품질특성 변화
Changes in the Quality Characteristics of Dried Laver (Porphyra yezoensis Ueda) during Storage
- Kim, Young-Dong (Food Research Institute/AFDC) ;
- Kim, Dong-Soo (Food Research Institute/AFDC) ;
- Kim, Young-Myoung (Food Research Institute/AFDC) ;
- Shin, Dong-Hwa (Food Research Institute/AFDC)
- 발행 : 1987.06.01
초록
건조김의 품질을 향상시키고 저장안정성을 높이기 위하여 수세물량을 달리하여 건조김을 제조하고
In an attempt to improve the quality stability of dried layer (Porphyra yezoensis Ueda), during longterm storage and distribution, a 6 months storage trial at different temperature and packaging condition was conducted. Dried layer samples were prepared by conventional procedure with different washing condition and
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