[ 한국식품위생안전성학회지 ] Vol.32, No.5 | 2017
새우젓갈의 숙성온도 및 식염농도가 위생품질인자의 변화에 미치는 영향
Effect of Fermentation Temperature and Salt Concentration on Changes in Quality Index of Salted Shrimp During Fermentation
Keyword : Salted Shrimp, Salt Concentration, Fermentation Temperature, Volatile Basic Nitrogen (VBN), Histamine, Amino Nitrogen, Total Viable Cell Count, Coliform Bacteria
Author's : 송호수1*·김성훈2
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