The Changes of Serum and Muscle Components of Live Fish during High Density Storage at Low Temperature

Cho, Y. J.; Kim, C. B.; Hur, B. K.

doi:10.13050/foodengprog.1998.2.2.90

Food Eng. Prog. 1998; 2(2):90-95

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.2.90

Article

활어의 저온 · 고밀도 저장중의 혈액성분 및 근육성분의 변화

조영제¹, 김종보²^,^*, 허병기³

The Changes of Serum and Muscle Components of Live Fish during High Density Storage at Low Temperature

Y. J. Cho¹, C. B. Kim²^,^*, B. K. Hur³

Author Information & Copyright ▼

¹부경대학표 식풀공학과

²인하대학교 기계공학과

³인하대학교 생물공학과

¹Department of Food Science and Technolgy, Pukyong University

²Department of Mechanical Engineering, Inha University

³Department of Biological Engineering, Inha University

^*Corresponding author: C. B. Kim, Professor, Mechanica Engineering, Inha University, Nam-ku, 253, Inchum., 402-751

ⓒ 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: Aug 31, 1998