Dynamic Properties of Surimi-based Seafood Product as a Function of Moisture Content

Yoon, Won-Byung; Park, Jae-Won; Kim, Byung-Yong; Kim, Myung-Hwan

doi:10.13050/foodengprog.1998.2.1.23

Food Eng. Prog. 1998; 2(1):23-29

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.23

Article

수분함량에 따른 생선단백질의 동적톡성에 관한 연구

윤원병¹, 박재원¹, 김병용²^,^*, 김명환³

Dynamic Properties of Surimi-based Seafood Product as a Function of Moisture Content

Won-Byung Yoon¹, Jae-Won Park¹, Byung-Yong Kim²^,^*, Myung-Hwan Kim³

Author Information & Copyright ▼

¹오래곤대학 식품과학과

²경희대학교 식품가공학과

³단국대학교 식품공학과

¹Department of Food Science, Oregon State University

²Department of Food Science and Tech., Kyung Hee University

³Department of Food Engineering, Dan Kook University

^*Corresponding author: Byung-Yong Kim, Department of Food Sci. and Tech., Kyung Hee University, Yongin, 449-701, Korea

ⓒ Copyright 1998 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: Apr 30, 1998