한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권1호
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- Pages.111-116
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- 2000
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- 0367-6293(pISSN)
초고압처리에 의한 저염 멸치젓의 품질 변화
Changes in Quality of Low Salt Fermented Anchovy by High Hydrostatic Pressure Treatment
- Lim, Sang-Bin (Department of Food Science and Engineering, Cheju National University) ;
- Yang, Moon-Sik (Department of Food Science and Engineering, Cheju National University) ;
- Kim, Soo-Hyun (Department of Food Science and Engineering, Cheju National University) ;
- Mok, Chul-Kyoon (Department of Food and Bioengineering, Kyungwon University) ;
- Woo, Gun-Jo (EasyBioSystem, Inc.)
- 발행 : 2000.02.28
초록
전통식품인 저염젓갈을 대상으로 비열처리방법인 초고압가공법을 적용하여 미생물 살균효과와 품질변화를 측정하였다. 멸치젓의 생균수는
Effects of ultra-high pressure treatment on viable cell count and quality characteristics of low salt fermented anchovy under different operating conditions such as pressure