동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제15권5
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- Pages.598-605
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Chitosan-Ascorbate 및 Calcium Lactate가 오징어 식해의 숙성과 품질 특성에 미치는 영향
Effect of Chitosan-Ascorbate and Calcium Lactate on the Fermentation and Quality Characteristics of Squid Sikhae
- 이예경 (대구가톨릭대학교 식품산업학부 식품공학) ;
- 박범호 (대구가톨릭대학교 식품산업학부 식품공학) ;
- 노홍균 (대구가톨릭대학교 식품산업학부 식품공학) ;
- 김순동 (대구가톨릭대학교 식품산업학부 식품공학)
- Lee Ye-Kyung (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
- Park Bum-Ho (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
- No Hong-Kyoon (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
- Kim Soon-Dong (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu)
- 발행 : 2005.10.01
초록
Effects of chitosan-ascorbate(CA) and calcium lactate(CL) on fermentation and quality of squid sikhae were investigated CA and LA were added at