국내산 시판 멸치(Engraulis japonicas) 액젓의 품질평가
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
엄인선
서정길
김희대
박권삼
제어번호
105964557
학술지명
한국수산과학회지
권호사항
Vol.
51
No.
6
[
2018
]
발행처
한국수산과학회
발행처 URL
http://www.kosfas.or.kr
자료유형
학술저널
수록면
667-672
언어
Korean
출판년도
2018
등재정보
KCI등재
소장기관
강원대학교 중앙도서관
경북대학교 중앙도서관
영남대학교 중앙도서관
영남대학교 중앙도서관
판매처
'
국내산 시판 멸치(Engraulis japonicas) 액젓의 품질평가' 의 참고문헌
Significance of biogenic amines to food safety and human health
Scombroid poisoning: a review
Quality investigation of commercial northern sand lance, Ammodytes personatus sauces
Quality characteristics of salt-fermented anchovy sauce and sandlance sauce
Official Methods of Analysis
Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
Non-volatile amine production in mackerel muscle during growth of different bacterial species
NFQS (National Fishery Products Quality Management Service)
Laboratory Procedures for the Examination of Sea Water and Shellfish
Korean food standards codex
Innovation of food production systems
Histamine food poisoning: toxicology and clinical aspects
Handbook of food analysis
Guide to Experiment of Sanitary Infection. III. Volatile basic nitrogen
Determination of biogenic amines in cheese and some other food products by highperformance liquid chromatography in combination with thermo-sensitized reaction detection
Comparison of determination method for volatile compounds in Thai soy sauce
Characterization of melanoidin in soy sauce and fish sauce by electrofocusing and high performance gel permeation chromatography
'
국내산 시판 멸치(Engraulis japonicas) 액젓의 품질평가'
의 유사주제(
