Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy-Reference-Cited by-同舟云学术

Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy

Published:2014-06 Issue:3 Volume:21 Page:357-364
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Lee Soo-Jung,Sung Nak-Ju,Kang Shin-Kwon

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.3.357

Reference34 articles.

1. Kim JT Kang ST Kang JG Choe DJ Kim SM Oh KS Food components and quality characteristics of boiled-dried anchovies caught by pound net J Korean Soc Food Sci Nutr 2003 32 1186 1192

2. Pyeun JH Heu MS Cho DS Kim HR Proteolytic properties of cathepsin, chymotrypsin, and trypsin from the muscle and viscera of anchovy, Engraulis japonica J Korean Fish Soc 1995 28 557 568

3. Louie DS Anderson JJB Garner SC Intestinal bioavailability and absorption of calcium Calcium and Phosphorus in Health and Disease 1996 Boca Raton, FL, USA CRC Press 45 62

4. Allen LH Calcium bioavailability and absorption: a review Am J Clin Nutr 1982 35 783 808 10.1093/ajcn/35.4.783

5. Jin TY Oh DH Rhee CO Chung DO Eun JB Change of physicochemical characteristics and functional components in the cereals of saengsik, uncooked food by washing with electrolyzed water Korean J Food Sci Technol 2006 38 506 512

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