The Quality Characteristics of Sauce Made with Rock Lobster
2004
Lee, K.I. (Yangsan College, Yangsan, Republic of Korea), E-mail: [email protected]
The purpose of this study was to evaluate the sensory characteristics and investigate the nutrients composition of sauce made with rock lobster shells or heads. Rock lobster head sauce(LHS) turned out to have better appearance, color, taste, flavor, texture and viscosity than rock lobster shell sauce(LSS). The crude protein content was 1.95% in LHS and 1.56% in LSS, and the crude lipid content was 1.60% in LHS and 2.27% in LSS.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 15-20
其它主题
Sensory characteristics; Nutrients composition
语言
韩国人
注释
Summary(En)
6 tables
23 ref.
类型
Directory
2006-05-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]