Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2008; 12(3):163-169

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.3.163

Article

굴 효소 가수분해 물질 및 한약 추출물을 이용한 기능성 고형 제품 개발

조경주1, 백무열1, 최영준2, 김병용1,*
Preparation of Functional Solid Tablets Using Oyster Hydrolysate and Plant Extracts
Kyung-Ju Cho1, Moo-Yeol Baik1, Yeung-Joon Choi2, Byung-Yong Kim1,*
1경희대학교 식품공학과, 생명자원과학연구소
2경상대학교 해양생물이용학부
1Dept. of Food Science and Biotech., Institute of Life Science and Resources, Kyung Hee University
2Division of Marine Life Science, Gyeong Sang National University
*Corresponding author: Byung-Yong Kim, Dept. of Food Science and Biotech., Institute of Life Science and Resources, Kyung Hee University, Yongin, Kyunggi-do, 449-701, Korea. Tel: 82-31-201-2627; Fax: 82-31-201-0540, E-mail: bykim@khu.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: Aug 31, 2008