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Conditions of water activity of raw material and adding levels of papain and glucose for processing fermented squid with low salt concentrations

1998

Jo, J.H. | Oh, S.W. | Kim, Y.M. (Korea Food Research Institute, Sungnam (Korea Republic)) | Chung, D.H. (Chungang University, Seoul (Korea Republic). Department of Food Science and Technology)

AGROVOC Keywords
additif alimentaire aditivos alimentarios alimentos alimentos fermentados calamar calmar fermented foods food additives foods glucosa glucose papain papaina papaine produit alimentaire squids
Bibliographic information
Volume 30 Issue 1 ISSN 0367-6293
Pagination
pp. 62-68
Other Subjects
Aliment fermente
Language
Korean
Note
Summaries (En, Ko)
5 illus.; 3 tables; 20 ref.
Type
Summary; Bibliography
1998-08-15
AGRIS AP
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