Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 1
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- Pages.111-116
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- 2000
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- 0367-6293(pISSN)
Changes in Quality of Low Salt Fermented Anchovy by High Hydrostatic Pressure Treatment
초고압처리에 의한 저염 멸치젓의 품질 변화
- Lim, Sang-Bin (Department of Food Science and Engineering, Cheju National University) ;
- Yang, Moon-Sik (Department of Food Science and Engineering, Cheju National University) ;
- Kim, Soo-Hyun (Department of Food Science and Engineering, Cheju National University) ;
- Mok, Chul-Kyoon (Department of Food and Bioengineering, Kyungwon University) ;
- Woo, Gun-Jo (EasyBioSystem, Inc.)
- Published : 2000.02.28
Abstract
Effects of ultra-high pressure treatment on viable cell count and quality characteristics of low salt fermented anchovy under different operating conditions such as pressure
전통식품인 저염젓갈을 대상으로 비열처리방법인 초고압가공법을 적용하여 미생물 살균효과와 품질변화를 측정하였다. 멸치젓의 생균수는