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

Jo, J.H.; Oh, S.W.; Kim, Y.M.; Chung, D.H. . Department of Food Science and Technology

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关键词

additif alimentaire aditivos alimentarios alimentos alimentos fermentados calamar calmar fermented foods food additives foods glucosa glucose papain papaina papaine produit alimentaire squids

书目信息

发表于

Korean Journal of Food Science and Technology (Korea Republic)

卷 30 期 1 ISSN 0367-6293

页码

pp. 62-68

其它主题

Aliment fermente

语言

韩国人

注释

Summaries (En, Ko)

5 illus.; 3 tables; 20 ref.

类型

Summary; Bibliography

自何时收录于AGRIS: 1998-08-15

格式: AGRIS AP

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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

AGROVOC关键词

书目信息