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
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
