Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 29 Issue 5
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- Pages.578-585
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- 1996
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Cryo-grinding Characteristics of Frozen Fish Meat at Different Temperature
동결온도에 따른 어육의 동결마쇄특성
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HONG Sang-Pill
(Korea Food Research Institute) ;
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YANG Seung-Yong
(Korea Food Research Institute) ;
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LEE Nam-Hyuk
(Korea Food Research Institute) ;
-
KIM Dong-Soo
(Korea Food Research Institute)
- Published : 1996.09.01
Abstract
Cryo-grinding process comprising hammer mill-shattering and colloid mill-grinding without refrigerant was applied to sardine, pollack and squid muscle frozen at
정어리, 명태 및 오징어육을