Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 28 Issue 6
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- Pages.770-778
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- 1995
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Effect of Deoxygenizer on the Suppression of Lipid Deterioration of Boiled and Dried-Anchovy Engraulis japonica
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JEONG Bo-Young
(Department of Food Science, Gyeongsang National University) ;
- SEO Hae-Jeom (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- MOON Soo-Kyung (Department of Food Science, Gyeongsang National University) ;
- PYEUN Jae-Hyeung (Department of Nutrition and Food Science, National Fisheries University of Pusan)
- Published : 1995.11.01
Abstract
Anchovy Engraulis japonica boiled and dried was stored at