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Processing condition of seasoning material of the mixture of laminaria and enzyme-treated mackerel meat

1997

Lee, K.H. | Song, B.K. | Hong, B.I. | Jung, B.C. | Lee, D.H. (Pukyong National University, Pusan (Korea Republic). Department of Food Science and Technology) | Jeong, I.H. (Kangnung National University, Kangnung (Korea Republic). Department of Fisheries Resource Development)

AGROVOC Keywords
additif alimentaire aditivos alimentarios amino acids caballa calidad drying enzimas enzyme enzymes fish food additives hydrolyse hydrolysis laminaria mackerel maquereau pescado poisson (aliment) procesamiento processing quality secado traitement
Bibliographic information
Volume 29 Issue 1 ISSN 0367-6293
Pagination
pp. 77-81
Other Subjects
Qualite; Aminoacidos; Sechage; Hidrolisis; Acide amine
Language
Korean
Note
Summaries (En, Ko)
4 illus.; 4 tables; 15 ref.
Type
Summary
1997-08-15
AGRIS AP
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