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    KCI등재

    국내산 시판 액젓의 등급판정을 위한 품질 평가

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    https://www.riss.kr/link?id=A100090407

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    목차 (Table of Contents)

    • Abstract
    • Ⅰ. 서론
    • Ⅱ. 연구방법
    • Ⅲ. 결과 및 고찰
    • References
    • Abstract
    • Ⅰ. 서론
    • Ⅱ. 연구방법
    • Ⅲ. 결과 및 고찰
    • References
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    참고문헌 (Reference)

    1 Moon, Gap-Soon, "he Study on the Qualities of Commercial Anchovy Sauces and Kimchies Prepared with Different Anchovy Sauces" 13 (13): 272-277, 1997

    2 "characteristics of fish sauce made from capelin (Mallotus villosus)" 103 : 495-504,

    3 Research institute of Japanese soy sauce, "analytical method of soy sauce" 9-, 1985

    4 MHLW, "analytical method of Volatile bagic Nitrogen" JFRL 1960

    5 Ha, Sang-Do, "Technological Trends in Safety of Jeotgal" 38 (38): 46-64, 2005

    6 Im, Yeong-Sun, "Suudies on the quality standards for the grading of salt-fermented fish sauces" Pukyung National University 2000

    7 Cho, Tae-Yong, "Studies on the contents and the formation factors of biogenic amines in Korean commercial foods" Pukyung National University 2008

    8 Shalaby A. R., "Significance of biogenicamines to food safety and human health" 82 : 347-352, 1997

    9 Hjalmarsson, G. H., "Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)" 103 : 495-504, 2007

    10 Russell, F. E., "Scombroid poisoning: Mini-review with case histories" 24 (24): 967-973, 1986

    1 Moon, Gap-Soon, "he Study on the Qualities of Commercial Anchovy Sauces and Kimchies Prepared with Different Anchovy Sauces" 13 (13): 272-277, 1997

    2 "characteristics of fish sauce made from capelin (Mallotus villosus)" 103 : 495-504,

    3 Research institute of Japanese soy sauce, "analytical method of soy sauce" 9-, 1985

    4 MHLW, "analytical method of Volatile bagic Nitrogen" JFRL 1960

    5 Ha, Sang-Do, "Technological Trends in Safety of Jeotgal" 38 (38): 46-64, 2005

    6 Im, Yeong-Sun, "Suudies on the quality standards for the grading of salt-fermented fish sauces" Pukyung National University 2000

    7 Cho, Tae-Yong, "Studies on the contents and the formation factors of biogenic amines in Korean commercial foods" Pukyung National University 2008

    8 Shalaby A. R., "Significance of biogenicamines to food safety and human health" 82 : 347-352, 1997

    9 Hjalmarsson, G. H., "Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)" 103 : 495-504, 2007

    10 Russell, F. E., "Scombroid poisoning: Mini-review with case histories" 24 (24): 967-973, 1986

    11 MOF, "Quality control and sanitary safety of export-import fishery products between Republic of Korea and Thailand" MOF 2006

    12 Cho, Young-Je, "Quality Investigation of Commercial Nerthern Sand Lance, Ammodytes Personatus Sauces" 32 (32): 612-617, 1999

    13 Kim, Jae-Hyun, "Quality Evaluation of Commercial Salted and Fermented Anchovy Sauce" 29 (29): 837-842, 2000

    14 A.O.A.C, "Official Methods of Analysis" Association of Official Analytical Chemists 1995

    15 Brillantes, S., "Histamine in fish sauce health and safety considerations" (4) : 51-56, 1999

    16 MFDS, "Food Code"

    17 Lopetcharat, K., "Fish sauce products and manufacturing : a review" 17 (17): 65-88, 2001

    18 Park, Choon-Kyu, "Extractive Nitrogenous Constituents of Anchovy Sauce and their Quality Standardization" 27 (27): 471-477, 1995

    19 Hwang, Ja-Kyoung, "Effects of side-materials in acid production and growth of lactic bacteria in kimchi I" Ewha Womans University 2003

    20 Brillantes, S., "Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography" 67 : 1163-1168, 2001

    21 Hur, Sung-HO, "Critical review on the microbiological standardization of salt-fermented fish product" 25 (25): 885-891, 1996

    22 Kim, Kwang-Ok, "Change in Properties of Kimchi Prepared with Different Kinds and Levels of Salted and Fermented Seafoods during Fermentation" 26 (26): 324-330, 1994

    23 KATS, "Anchovy sauce, KS H 6022"

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    연구자 네트워크맵

    공동연구자 (7)

    유사연구자 (20) 활용도상위20명

    인용정보 인용지수 설명보기

    학술지 이력

    학술지 이력
    연월일 이력구분 이력상세 등재구분
    2027 평가 재인증평가 신청대상 (재인증)
    2021-01-01 등재 등재학술지 유지 (재인증) KCI등재
    2018-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2015-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2011-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2009-08-26 학술지명변경 외국어명 : 미등록 -> JOUNAL OF FISHERIES AND MARINE SCIENCES EDUCATION KCI등재
    2009-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2006-06-21 학술지등록 한글명 : 수산해양교육연구
    외국어명 : JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION
    KCI등재
    2006-01-01 등재 등재학술지 선정 (등재후보2차) KCI등재
    2005-01-01 등재 등재후보 1차 PASS (등재후보1차) KCI등재후보
    2003-07-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
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    학술지 인용정보

    학술지 인용정보
    기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
    2016 0.66 0.66 0.67
    KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
    0.67 0.67 0.825 0.19
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