한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제27권2호
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- Pages.127-132
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
다시마 마쇄물을 이용한 멸치젓갈의 숙성 촉진
The Accelerative Effect on Fermentation of Salted and Fermented Anchovy by Homogenates of Sea Tangle, Laminaria japonica Aresschoug
- 변한석 (부산수산대학교 식품공학과) ;
- 이태기 (부산수산대학교 식품공학과) ;
- 이용우 (동의공업전문대학 식품공업과) ;
- 박영범 (부산수산대학교 식품공학과) ;
- 김선봉 (부산수산대학교 식품공학과) ;
- 박영호 (부산수산대학교 식품공학과)
- 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) ;
- LEE Yong-Woo (Department of Food Science and Technology, Dong Eui Technical Junior College) ;
- 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)
- 발행 : 1994.03.01
초록
다시마 마쇄물을 이용하여 멸치젓갈의 숙성촉진에 관하여 연구 검토하였으며 그 결과를 요약하면 다음과 같다. 1. 다시마 마쇄물
The present study was directed to investigate the accelerative effects of fermentation of salted anchovy on sea tangle homogenates. With the addition of
키워드