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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(1):28-34

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.1.28

Article

저장 방법에 따른 멸치복합양념의 저장성

고하영1,*, 윤계순1
Storage Quality of Anchovy Composite Seasoning on the Different Storage Conditions
Ha-young Koh1,*, Kye-sun Yun1
1우석대 자연과학대학 식품영양학과
1Department of Food Science and Nutrition, Woosuk University
*Corresponding author: Ha-Young Koh, professor, Dept. of Food Science and Nutrition, Woosuk University, Samnae, Wanju, Chonbuk 565-800, Korea

ⓒ Copyright 1999 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: Feb 28, 1999