한국식품조리과학회지 (Korean journal of food and cookery science)
- 제8권3호
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- Pages.309-314
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- 1992
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
저장시 마늘즙과 레몬즙 처리가 꽁치의 품질특성에 미치는 영향
Effect of Treatment with Garlic or Lemon Juice on Quality Characteristics during the Storage of Mackerel Pike
- Kim, Kyung-Hee (Dept. of Food & Nutrition, College of Home Economics, Chungang University) ;
- Kim, Ki-Sook (Dept. of Food & Nutrition, College of Home Economics, Chungang University)
- 발행 : 1992.08.01
초록
The purpose of this study was to investigate me effects of garlic or lemon juice on quality characteristics of fish muscle. The samples treated with garlic or lemon juice by me amount of 5% or 10% (w/w) of fish muscIe were stored at
키워드