한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권1호
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- Pages.6-12
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- 1988
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- 0367-6293(pISSN)
포장방법이 고등어제품의 저장성에 미치는 영향
Effect of Packaging Method on the Storage Stability of Filleted Mackerel Products
- Jo, Kil-Suk (Food Research Institute/AFMC) ;
- Kim, Hyun-Ku (Food Research Institute/AFMC) ;
- Kang, Tong-Sam (Food Research Institute/AFMC) ;
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Shin, Dong-Hwa
(Food Research Institute/AFMC)
- 발행 : 1988.02.01
초록
포장방법이 고등어 fillet계품의 저장성에 미치는 영향을 알아보기 위하여 시료를 무염 및 염장처리한 후
To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE:
키워드