1 |
Kim, HS, Park, CH, Choi, SG, Han, BW, Kang, KT, Shim, NH, Oh, HS, Kim, JS and Heu, MS. Food component characteristics of red-tanner crab (Chionoecetes japonicus) paste as food processing source. J. Korean Soc. Food Sci. Nutr. 34:1077-1081. 2005
과학기술학회마을
DOI
|
2 |
Cha, YJ, Cadwallader, KR and Baek, HH. Volatile flavor components in snow crab cooker effluent and effluent concentrate. J. Food Sci. 58:525-530. 1993
DOI
ScienceOn
|
3 |
Cha, YJ and Baek, HH. Quantitative analysis of alkylpyrazine in snow crab cooker effluents. J. Korean Soc. Food Nutr. 24:454-458. 1995
과학기술학회마을
|
4 |
Kim, HR, Baek, HH, Meyers, SP, Cadwallader, KR and Godber, JS. Crayfish hepatopancreatic extract improves flavor extractability from a crab processing by-product. J. Food Sci. 59:91-96. 1994
DOI
ScienceOn
|
5 |
Lee, EH, Koo, JG, Ahn, CB, Cha, YJ and Oh, KS. A rapid method for determination of ATP and its related compounds in dried fish and shellfish products using HPLC. Bull. Korean Fish. Soc. 17:368-372. 1984
과학기술학회마을
|
6 |
Cha, YJ and Cadwallader, KR. Aroma-active compounds in skipjack tuna sauce. J. Agric. Food. Chem. 46:1123-1128. 1998
DOI
ScienceOn
|
7 |
Ho, CT, Bruechert, LJ, Zhang, Y and Chiu, EM. Contribution of lipid to the formation of hetrocyclic compounds in model systems. In: Thermal Generation of Aromas. Parliment, TH, McGorrin, RJ and Ho, CT (eds), pp.105-113. ACS Symposium Series No.409. Washington, DC. 1989
|
8 |
Cha, YJ, Baek, HH and Hsieh, TC-Y. Volatile components in flavour concentrates from crayfish processing waste. J. Sci. Food Agric. 58:239-248. 1992
DOI
|
9 |
No, HK and Lee, MY. Isolation of chitin from crab shell waste. J. Korean Soc. Food Sci. Nutr. 24: 105-113. 1995
과학기술학회마을
|
10 |
Hayashi, T, Asakawa, A, Yamaguchi, K and Konosu, S. Studies on flavor components in boiled crabs-III. Sugars, organic acids and minerals in the extracts. Bull. Japan Soc. Sci. Fish. 45:1325-1329. 1979
DOI
|
11 |
Park, YH, Jang, DS and Kim, SB. Sea Food Processing and Utilization. pp.201-208. Hyungseul Press. Seoul. 1994
|
12 |
Choi, SH, Kim, YM and Hyun, SK. Volatile flavor components in boiled snow crab (Chionoecetes japonicus) and its concentrated cooker effluent. J. Food Sci. Nutr. 6:87-90. 2001
|
13 |
Cho, WJ, Kim, H, Jeong, EJ, Lee, YM, Kim, HJ, Lee, JS and Cha, YJ. Chemical characteristics of commercial Korean soy sauce produced by alkali treatment following acidic hydrolysis. Nutraceuticals & Food 7:427-431. 2002
DOI
|
14 |
Hayashi, T, Yamaguchi, K and Konosu, S. Sensory analysis of taste-active components in the extract of boiled snow crab meat. J. Food Sci. 46:479-483. 1981
DOI
|
15 |
Weenen, H and Van Der Ven, JGM. The formation of strecker of aldehyde. In: Aroma Active Compounds in Foods, Chemistry and Sensory Properties. Takeoka, GR, Guntert, M and Engel, KH (eds), pp.183-195. ACS Symposium Series No. 794. Washington, DC. 2001
|
16 |
Chang, DS, Cho, HR, Goo, HY and Choe, WK. A development of food preservative with the waste of crab processing. Bull. Korean Fish. Soc. 22:70-78. 1989
|
17 |
Lee, KH, Kim, MG, Jung, BC and Jung, WJ. Utilization of ascidian, Halocynthia roretzi. 3. Taste compounds of ascidian, Halocynt hia roretzi. Bull. Korean Fish. Soc. 26:150-158. 1993
|
18 |
KSFSN. Handbook of Experiments in Food Science and Nutrition. Food Science Part. The Korean Society of Food Science and Nutrition ed., pp.198- 200. Hyoil Press Seoul. 2000
|