Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Tae-Bong Park"'
Autor:
Jin-Soo Kim, Kyungtae Kang, Dong-Min Yeum, Min-Soo Heu, Tae-Gee Lee, Hye-Suk Kim, Tae-Bong Park
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 36:209-215
The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::552e6049ff44de716b214df6c2e23d39
https://doi.org/10.3746/jkfn.2007.36.2.209
https://doi.org/10.3746/jkfn.2007.36.2.209
Autor:
Kyungtae Kang, Seung Joon Jee, Min Soo Heu, Jin-Soo Kim, Tae Gee Lee, Tae Bong Park, In-Soo Kim, Hye-Suk Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 35:1484-1490
This study was carried out to prepare spaghetti sauce with adductor muscle of pearl oyster (SSAM) and to compare with commercial spaghetti sauce (CSS). From the results of organic acid, pH, hunter color value and sensory evaluation, the optimal addit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c2f10dde322eab493b56941d239088b
https://doi.org/10.3746/jkfn.2006.35.10.1484
https://doi.org/10.3746/jkfn.2006.35.10.1484