Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 27 Issue 2
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- Pages.121-126
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
The Control of Fermentation Conditions of Salted and Fermented Anchovy by Homogenates of Potato, Solanum tuberosum
감자 마쇄물을 이용한 멸치젓갈의 숙성 조절
- BYUN Han-Seok (Department of Food Science & Technology, National Fisheries University of Pusan) ;
- LEE Tae-Gee (Department of Food Science & Technology, National Fisheries University of Pusan) ;
- YEO Seang-Gyu (Department of Food Prosess, Pusan Junior College) ;
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PARK Yeung-Beom
(Department of Food Science & Technology, National Fisheries University of Pusan) ;
-
KIM Seon-Bong
(Department of Food Science & Technology, National Fisheries University of Pusan) ;
- PARK Yeung-Ho (Department of Food Science & Technology, National Fisheries University of Pusan)
- 변한석 (부산수산대학교 식품공학과) ;
- 이태기 (부산수산대학교 식품공학과) ;
- 여생규 (부산전문대학교 식품가공과) ;
-
박영범
(부산수산대학교 식품공학과) ;
-
김선봉
(부산수산대학교 식품공학과) ;
- 박영호 (부산수산대학교 식품공학과)
- Published : 1994.03.01
Abstract
The present study was designed to investigate effects of the addition of potato homogenates on fermentation control of salted anchovy. With the addition of
감자 마쇄물을 이용하여 멸치젓갈의 숙성조절에 관하여 연구 검토 하였으며 그 결과를 요약하면 다음과 같다. 1. 감자 마쇄물
Keywords