Stability and Quality Characteristics of Squid Liver Oil during Refining Process

Hwang, Sung-Hee; Youn, Kwang-Sup

doi:10.13050/foodengprog.2008.12.4.284

Food Eng. Prog. 2008; 12(4):284-288

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.4.284

Article

정제공정에 따른 오징어 간유의 품질변화와 저장안정성

황성희¹, 윤광섭¹^,^*

Stability and Quality Characteristics of Squid Liver Oil during Refining Process

Sung-Hee Hwang¹, Kwang-Sup Youn¹^,^*

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¹대구가톨릭대학교 외식식품산업학부

¹Department of Food Science and Technology, Catholic University of Daegu, 712-702, Korea

^*Corresponding author: Kwang-Sup Youn, Department of Food Science and Technology, Catholic University of Daegu, 330, Geumnakri, Gyeongsan, Gyeongbuk 712-702, Korea. Tel: +82-53-850-3209; Fax: +82-53-850-3209, E-mail: ksyoun@cu.ac.kr

ⓒ Copyright 2008 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2008