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NTIS 바로가기한국수산학회지 = Journal of the Korean Fisheries Society, v.41 no.3, 2008년, pp.170 - 175
김광우 (강릉대학교 식품과학과) , 김가현 (강릉대학교 식품과학과) , 김정식 (강릉대학교 식품과학과) , 안효영 (강릉대학교 식품과학과) , 허길원 (강릉대학교 식품과학과) , 박인숙 (강릉시 경포중학교) , 김옥선 (강릉대학교 동해안해양생물자원연구센터) , 조순영 (강릉대학교 동해안해양생물자원연구센터)
We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propo...
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