한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제26권1호
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- Pages.8-12
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- 1993
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
우렁쉥이 이용에 관한 연구 -1. 계절 및 서식지에 따른 우렁쉥이의 화학성분조성-
Utilization of Ascidian, Halocynthia roretzi -1. Chemical composition of Ascidian and its seasonal and regional variation-
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Chun-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- HONG Byeong-Il (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JUNG Woo-Jin (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1993.01.01
초록
우리나라 전통수산식품의 성분에 관한 연구로서 우렁쉥이의 성장기인
Ascidian, Halocynthia roretzi, mainly inhabiting the subtidal rocky bottom as a sessile form, has been favored a tasty sea food in abundance along the east and south coast of Korea. The study was attempted to establish the basic data for evaluating the processing suitability of ascidian. The height, width, total weight, integument weight and edible portion of the ascidian were
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