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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(2):117-122

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.117

Article

오징어 내장유 합유 유화뮬 첨가 어육버거의 동겹저장 중 품질안정성

김진수1,*, 염동민2, 하진환3
Quality Stability of Emulsion Curd Containing Squid Viscera Oil-added Fish Burger during Frozen Storage
Jin-Soo Kim1,*, Dong-Min Yeum2, Jin-Hwan Ha3
1경상대학교 수산가공학과 해양산업연구소
2양산대학 식품가공과
3제주대학교 식품공학과
1Department of Marine Food Science and Technology, and Institute of Marine Industry, Gyeongsang National University
2Department of Food Science and Technology, Yangsan College
3Department of Food Science and Technology, Cheju National University
*Corresponding author: Jin-Soo Kim, Department of Marine Food Science and Technology, Gyeongsang National University, Tongyeong, Gyeongnam 650-160, 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: May 31, 1999