- Abstract
- Ⅰ. 서론
- Ⅱ. 연구방법
- Ⅲ. 결과 및 고찰
- References

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https://www.riss.kr/link?id=A100090407
2014
Korean
454
KCI등재
학술저널
823-830(8쪽)
1
0
상세조회0
다운로드목차 (Table of Contents)
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"
적수온(21℃)에서 사육한 성장기 넙치 (Paralichthys olivaceus)의 배합사료 적정 공급률
해양스포츠 종사자의 직장생활에서의 만족요인이 이직에 미치는 영향
학술지 이력
| 연월일 | 이력구분 | 이력상세 | 등재구분 |
|---|---|---|---|
| 2027 | 평가 | 재인증평가 신청대상 (재인증) | |
| 2021-01-01 | 등재 | 등재학술지 유지 (재인증) | ![]() |
| 2018-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2015-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2011-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2009-08-26 | 학술지명변경 | 외국어명 : 미등록 -> JOUNAL OF FISHERIES AND MARINE SCIENCES EDUCATION | ![]() |
| 2009-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2006-06-21 | 학술지등록 | 한글명 : 수산해양교육연구외국어명 : JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION | ![]() |
| 2006-01-01 | 등재 | 등재학술지 선정 (등재후보2차) | ![]() |
| 2005-01-01 | 등재 | 등재후보 1차 PASS (등재후보1차) | ![]() |
| 2003-07-01 | 등재 | 등재후보학술지 선정 (신규평가) | ![]() |
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 |