Zobrazeno 1 - 10 of 24 pro vyhledávání: '"Kwang-Soo Oh"'
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Volatile Flavor Constituents of Cooked Oyster Sauce Prepared from Individually Quick-frozen Oyster Crassostrea gigas Extract
Autor: Sanghyun Kim, Jun-Hyun Cho, In-Seok Lee, Young-Suk Hwang, Kwang-Soo Oh, Tai-Sun Shin
Publikováno v: Korean Journal of Fisheries and Aquatic Sciences. 48:668-673
Volatile Flavor Constituents of Cooked Oyster Sauce Prepared from Individually Quick-frozen Oyster Crassostrea gigas Extract Young-Suk Hwang, Sang-Hyun Kim1, Tai-Sun Shin2, Jun-Hyun Cho, In-Seok Lee and Kwang-Soo Oh* Department of Seafood and Aquacul
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d1e2a62404e3f6f54e18e39dbdb5ac72
https://doi.org/10.5657/kfas.2015.0668
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7
Flavor Improvement of a Complex Extract from Poor-quality, Individually Quick-frozen Oysters Crassostrea gigas
Autor: Young-Suk Hwang, Seong-Gwi Ryu, Jae-Dong Lee, Kwang-Soo Oh, Hyeon-Gyu Nam, Seok-Min Hwang
Publikováno v: Korean Journal of Fisheries and Aquatic Sciences. 47:733-739
To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d59b650a3d43b8659cf280ebeb62199e
https://doi.org/10.5657/kfas.2014.0733
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8
Food Component Characteristics of Wild Hard-shelled Mussel Mytilus coruscus and Cultured Sea Mussel Mytilus edulis in Korea
Autor: Seon-Geun Kim, So-Jeong Lee, Kwang-Soo Oh
Publikováno v: Korean Journal of Fisheries and Aquatic Sciences. 46:717-724
To characterize the food components of two mussels (wild hard-shelled mussel (HM) Mytilus coruscus, and cultured sea mussel (SM) Mytilus edulis) in Korea, we examined the proximate composition, fatty composition, amino acid/mineral content, texture,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::84a13b2af004cc16e0875c24d2e3b5a9
https://doi.org/10.5657/kfas.2013.0717
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9
Comparisons of Food Component Characteristics of Wild and Cultured Edible Pufferfishes in Korea
Autor: Kwang-Soo Oh, Seok-Min Hwang
Publikováno v: Korean Journal of Fisheries and Aquatic Sciences. 46:725-732
To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::15c2c34416da3533631ecda3c6de836a
https://doi.org/10.5657/kfas.2013.0725
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