Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yu-Ni Noe"'
Autor:
Jae-Dong Lee, Jeong-Gyun Kim, Tae-Ho Park, Soon-Jae Kwon, Moon-Joo Yoon, Cheung-Sik Kong, Yu-Ni Noe, Kwang-Ho Back, In-Seok Lee
Publikováno v:
Journal of Fisheries and Marine Sciences Education. 25:1348-1359
상온에서 저장이 용이하고 기호도가 우수한 토마토페이스트소스첨가 과메기통조림을 제조하기 위하여 절단한 시판과메기( $3cm{\times}2.5cm$ 크기) 90 g을 301-3호관에 넣고 $100^{\circ}C$ 의 레토르
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6aa7859faf030754b06082327d08584
https://doi.org/10.13000/jfmse.2013.25.6.1348
https://doi.org/10.13000/jfmse.2013.25.6.1348
Autor:
Yu-Ni Noe, Cheung-Sik Kong, Jeong-Gyun Kim, Tae-Ho Park, In-Seok Lee, Soon-Jae Kwon, Dong-Bae Nam, Ho-Dong Yoon, Kwang-Soo Oh
Publikováno v:
Journal of Fisheries and Marine Sciences Education. 24:820-832
This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff2bafcdc362dbc282b817ae6038f38b
https://doi.org/10.13000/jfmse.2012.24.6.820
https://doi.org/10.13000/jfmse.2012.24.6.820
Autor:
Kwang-Soo Oh, Ho-Dong Yoon, Cheung-Sik Kong, Jeong-Gyun Kim, In-Seok Lee, Jong-Duck Choi, Yu-Ni Noe, Soon-Jae Kwon, Tae-Ho Park
Publikováno v:
Journal of Fisheries and Marine Sciences Education. 24:833-844
This study was conducted to obtain basic data which can be applied to process of canned boiled Kwamaegi. Commercial Kwamaegi was cut into cm lengths, filled 90 g into can (301-3) and added with 60 g water and then precooked for 10 min. at . And water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67a9233bd74416c71057f595acbd1a77
https://doi.org/10.13000/jfmse.2012.24.6.833
https://doi.org/10.13000/jfmse.2012.24.6.833
Publikováno v:
Korean Journal of Fisheries and Aquatic Sciences. 44:18-24
This study investigated the physicochemical and enzymatic properties of unmarketable cultured bastard halibut (Paralichthys olivaceus) of different weights as a potential source of surimi and surimi gel. The proximate composition of cultured bastard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3e3e647e60d1c24c38f36e9d94f9f42
https://doi.org/10.5657/kfas.2011.44.1.018
https://doi.org/10.5657/kfas.2011.44.1.018