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오징어 먹즙 첨가에 따른 저염 오징어 젓갈의 비휘발성 유기산 변화
오성천(Oh SungCheon),조정순(Cho JungSoon) 한국유화학회 2002 한국응용과학기술학회지 Vol.20 No.1
Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10^{cric}C for 6 weeks and at 20^{cric}C for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups