한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제28권5호
- /
- Pages.569-576
- /
- 1995
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
훈제 굴 통조림의 저장중의 품질변화
Quality Changes of Canned Smoked-Oyster in Cottonseed Oil During Storage
- 한봉호 (부산수산대학교 식품공학과) ;
- 김상호 (부산수산대학교 식품공학과) ;
- 정윤수 (부산수산대학교 식품공학과) ;
- 임진영 (부산수산대학교 식품공학과) ;
-
조만기
(동서대학교 식품공학과) ;
-
유홍식
(부산수산대학교 해양산업개발연구소) ;
- 박문욱 (진양어업 주식회사)
- HAN Bong-Ho (Department of Food Science and Technology, National Fisheries, University of Pusan) ;
- KIM Sang-Ho (Department of Food Science and Technology, National Fisheries, University of Pusan) ;
- CHUNG Youn-Soo (Department of Food Science and Technology, National Fisheries, University of Pusan) ;
- LIM Jin-Young (Department of Food Science and Technology, National Fisheries, University of Pusan) ;
-
CHO Man-Gi
(Department of Food Technology, Dongseo University) ;
-
YU Hong-Sik
(Research Center for Ocean Industrial Development, National Fisheries University of Pusan) ;
- PARK Moon-Wook (Jinyang Fishery Co. Ltd,)
- 발행 : 1995.09.01
초록
훈제 굴 통조림의 가열살균기준 설정을 위하여
Quality changes of canned smoked-oyster in cottonseed oil (SOCO) were investigated to determine an optimal Fo-value ( Fo) for microbiological safety and quality stability during long-term storage. The canned SOCOs were sterilized at