한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제34권5호
- /
- Pages.488-492
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- 2001
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
밴댕이 액젓의 숙성 중 성분변화
Changes of Components in Salt-Fermented Big Eyed Herring, Harengula zunasi Sauce during Fermentation
- 임영선 (부경대학교 식품생명공학부/수산식품연구소) ;
-
이근우
(군산대학교 식품공학과) ;
- 김건배 (군산대학교 식품공학과) ;
-
최영준
(경상대학교 해양생물이용학부) ;
- 이인수 (국립수산물검사원) ;
-
조영제
(부경대학교 식품공학부/수산식품연구소)
- IM Yeong Sun (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) ;
-
LEE Keun Woo
(Department of Food Science and Technology, Kunsan University) ;
- KIM Geon Bae (Department of Food Science and Technology, Kunsan University) ;
-
CHOI Yeung Joon
(Division of Marine Bioscience Gyeongsang National University) ;
- LEE In Soo (National Fishery Products Inspection Station) ;
-
CHO Young-Je
(Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University)
- 발행 : 2001.09.01
초록
밴댕이 액젓을 재래식의 방법으로 18개월 동안 숙성시키면서
To investigate changes of components in salt-fermented big eyed herring, Harengula zunasi sauce during fermentation, various chemical properties were examined at
키워드