한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제27권5호
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- Pages.509-514
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
효소분해법에 의한 키조개부산물 젓갈의 제조
Processing of Fermented Squeezed-type Pen Shell By-product by Proteolytic Enzyme
- KANG Hoon-I (Depatment of Food Science and Technology, Yosu National University) ;
- KANG Tae-Joong (Depatment of Food Science and Technology, Yosu National University) ;
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BAE Tae-Jin
(Depatment of Food Science and Technology, Yosu National University) ;
- KIM Hyun-Ju (Depatment of Food Science and Technology, Yosu National University)
- 발행 : 1994.09.01
초록
키조개 부산물을 이용하여 속성 젓갈화를 시도하였다. 마쇄한 키조개부산물에 Protin P
A processing method for fermented paste of favorable flavor and texture using pen shell by-product was investigated. The pen shell by-product was homogenized with the addition of water and hydrolyzed with
키워드