Effect of Food Humectant on Lowering Water Activity of Casing Kamaboko. 2. Effect of Lowering Water Activity of Starch, Glycine and Sodium Lactate and Prediction of the Water Activity Lowering Ability of Humectants (포장 어묵의 수분활성 저하에 미치는 식품첨가제의 영향 2. 전분류, glycine, sodium lactate의 영향 및 어목의 수분활성예측법)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.15 no.1
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- pp.74-82
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- 1982