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Journal of fisheries science and technology, v.10 no.3, 2007년, pp.103 - 112
Ji, Cheong-Il (Gangneung Marine Bio Foundation) , Cho, Sueng-Mock (Korea Food Research Institute) , Yun, Young-Soo (National Fisheries Products Quality Inspection Service) , Kim, Seon-Bong (Department of Food Science and Technology)
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High prices, overfishing, and contamination have limited the availability of natural caviar as a food product. We attempted to apply encapsulation by calcium-alginate gel membranes to caviar analog preparation in an effort to produce a high-quality replacement for natural caviar. Physical conditions...
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