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KMID : 0380620040360040574
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 4 p.574 ~ p.579
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Engineering/Processing/Sensory Evaluation : Quality Characteristics of Citron Treated Mackerel Oil and Fillet during Refrigerated Storage
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정복미/Jung BM
정규화/장미순/신석우/Chung GH/Jang MS/Shim SU
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Abstract
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KEYWORD
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mackerel, citron, peroxide value, trimethylamine-nitrogen, thiobarbituric acid
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