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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(2):98-103

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.98

Article

넙치의 저온·고밀도 저장에서의 생존시간과 용존산소, 암모니움이온 및 짐산이온 농도사이의 합수관계

조영제1, 김종보2,*, 허병기3
Functional Relationships between Survival Time and the Concentrations of Dissolved Oxygen, Ammonium Ion and Nitrite Ion in the High Density Storage of Live Olive Flounder, Paralichthys olivaceous a Low Temperature
Y.J. Cho1, C.B. Kim2,*, B.K. Hur3
1부경대학교 식품공학과
2인하대학교 기계공학과
3인하대학교 생물공학과
1Department of Food Science and Technology, Pukyong University
2Department of Mechanical Engineering, Inha University
3Department of Biological Engineering, Inha University
*Corresponding author: C.B. Kim, Department of Mechanical Engineering, Inha University, Inchon 402-751, 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