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Food science and biotechnology, v.15 no.3 = no.69, 2006년, pp.462 - 465
Yoo, Mi-Ji (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) , Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) , Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
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In order to extend the shelf life of sliced raw flatfish, the antimicrobial effects of natural essential oil from mustard and a mixture of ginger and mustard essential oils were tested at various temperatures. In addition, volatile components of the mixed essential oils were analyzed using gas chrom...
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