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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.55 no.5, 2022년, pp.655 - 661
한현수 (부경대학교 식품공학과) , 우가은 (부경대학교 식품공학과) , 김수형 (부경대학교 식품공학과) , 박예린 (부경대학교 식품공학과) , 강유석 (부경대학교 식품공학과) , 박정철 (부경대학교 식품공학과) , 서훈서 (부경대학교 식품공학과) , 최예희 (부경대학교 식품공학과) , 정소미 (부경대학교 수산과학연구소) , 황혜지 (부경대학교 식품공학과) , 이가혜 (부경대학교 수산과학연구소) , 안동현 (부경대학교 식품공학과)
Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0-3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi ha...
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