Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 3
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- Pages.345-352
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- 2001
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- 0367-6293(pISSN)
Functional and Volatile Flavor Compounds in Traditional Kyungsando Squid sikhe
경상도 전통마른오징어 식해의 향기성분 및 기능성
-
Choi, Cheong
(Department of Food Science & Technology, Yeungnam University) ;
- Lee, Hee-Duck (Department of Food Science & Technology, Yeungnam University) ;
- Choi, Hee-Jin (Department of Food Science & Technology, Yeungnam University) ;
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Son, Jun-Ho
(Department of Food Science & Technology, Yeungnam University) ;
- Kim, Sung (Department of Food Science & Technology, Yeungnam University) ;
- Son, Gyu-Mok (Divison of Food Science, Changwon junior College) ;
- Cha, Woen-Suep (Department of Food Engineering, Sangju university)
-
최청
(영남대학교 식품가공학과) ;
- 이희덕 (영남대학교 식품가공학과) ;
- 최희진 (영남대학교 식품가공학과) ;
-
손준호
(영남대학교 식품가공학과) ;
- 김성 (영남대학교 식품가공학과) ;
- 손규목 (창원전문대학교 식품영양과) ;
- 차원섭 (상주대학교 식품공학과)
- Published : 2001.06.30
Abstract
The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. The amount of
경상도 전통마른오징어 식해를 제조하여