1 |
KSFSN. 2000. Food Science Part. In: Handbook of experiments in food science and nutrition. The Korean Society of Food Science and Nutrition ed. Hyoil Press, Seoul, Korea, 198-200.
|
2 |
Matoba T and Hata T. 1972. Relationship between bitterness of peptides and their chemical structure. Agric Biol Chem 36, 1423- 1431.
DOI
|
3 |
Park JH, Min JG, Kim TJ and Kim JH. 2003. Comparison of food components between red-tanner crab, Chionoecetes japonicus and Neodo-Daege, a new species of Chionoecetes sp. caught in the east sea of Korea. J Korea Fish Soc 36, 62-64.
과학기술학회마을
DOI
|
4 |
Adler-Nissen J. 1986. Methods in food protein hydrolysis In: Enzymic hydrolysis of food proteins. Elsevier applied science publishers. Barking, Essex, U.K., 110-131.
|
5 |
Ahn JS, Kim H, Cho WJ, Jeong EJ, Lee HY and Cha YJ. 2006. Characteristics of concentrated red snow crab Chionoecetes japonicus cooker effluent for making a natural crab-like flavorant. J Kor Fish Soc 39, 431-436.
과학기술학회마을
DOI
|
6 |
AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington D.C., U.S.A., 69-74.
|
7 |
Basker, D. 1988 a. Critical values of differences among rank sums for multiple comparisons. Food Technol 42, 79-84.
|
8 |
Basker, D. 1988 b. Critical values of differences among rank sums for multiple comparisons by small taste panels. Food Technol 42, 88-89.
|
9 |
Boudrant, J. and Cheftel, C. 1976. Continuous proteolysis with a stabilized protease. II. Continuous experiments. Biotechnol Bioeng. 18, 1735-1749.
DOI
|
10 |
Cha YJ and Kim EJ. 1995. Response surface methodology in development of oyster hydrolysate. J Korean Soc Food Nutr 24, 427-433.
과학기술학회마을
|
11 |
Kang KT, Heo MS and Kim JS. 2007. Improvement on the quality and functionality of red tanner crab cooking drip using commercial enzymes. J Korean Soc Food Sci Nutr 36, 1022-1030.
과학기술학회마을
DOI
|
12 |
Cha YJ, Cho WJ and Jeong EJ. 2006. Characteristics of taste compounds of red snow crab cooker effluent and hepatopancreas for developing a crab-like flavorant. Korean J Food & Nutr 19, 466-472.
과학기술학회마을
|