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KMID : 0881720000150010018
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Journal of Food Hygiene and Safety
2000 Volume.15 No. 1 p.18 ~ p.24
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Preparation of Squid-Jeotkal with Pasteurized Red Pepper Ⅱ. Shelf-Life Extension of Squid-Jeotkal
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이현숙
이원동/고병호/이명숙
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Abstract
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KEYWORD
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Jeotkal(salted and fermented fisheries product), Ohmic heating, Squid-jeotkal, Quality change
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FullTexts / Linksout information
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Listed journal information
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