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Research Articles

Prevention of Precipitation in Sand Lance Fish Sauce by Chelating Agents

원문정보

Kyung Whan Moon, Seong Yeong Kim, Jin Man Kim, Un Jae Chang, Song hwan Bae, Hyung Joo Suh

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.114-117
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Prevention of the precipitate in sand lance sauce
  Assay of the components of the precipitate 
  Molecular weight determination
 Results and Discussion
  Component and molecular weight distribution of the precipitate in sand lance sauce
  Prevention of the precipitate in the sand lance sauce 
 References

키워드

저자정보

  • Kyung Whan Moon Department of Environment and health, Korea University
  • Seong Yeong Kim Department of Food and Nutrition, Korea University
  • Jin Man Kim Department of Food science and Biotechnology of Animal Resources, Konkuk University
  • Un Jae Chang Department of Food and Nutrition, Dongduk Women's Unviersity
  • Song hwan Bae Department of Food and Biotechnology, Hankyong National University
  • Hyung Joo Suh Department of Food and Nutrition, Korea University

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