한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제33권1호
- /
- Pages.9-15
- /
- 2000
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
숙성기간에 따른 멸치액젓의 성분변화
Changes of Components in Salt-Fermented Anchovy, Engraulis Japonicus Sauce during Fermentation
-
CHO Young Je
(Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- IM Yeong Sun (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- PARK Hee Yeol (National Fisher Products Inspection Station) ;
-
CHOI Young Joon
(Division of Marine Bioscience, Marine Food Manufacturing major, Gyeongsang National University)
- 발행 : 2000.01.01
초록
재래식방법으로 멸치액젓 숙성 중에 성분변화를 실험하기 위하여 동부산수협의 숙성탱크로부터
To investigate changes of components in salt-fermented anchovy, Engraulis japonims sauce during fermentation, various chemical properties were examined at
키워드