Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2021.28.3.336
Reference35 articles.
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2. Baik BK, Ullrich SE. Barley for food: Characteristics, improvement, and renewed interest. J Cereal Sci, 48, 233-242 (2008) 10.1016/j.jcs.2008.02.002
3. Cho WI, Kim SM. The biofunctional activities and shelf-life of low-salt squid Sikhae. Korean J Food Sci Technol, 44, 61-68 (2012) 10.9721/KJFST.2012.44.1.061
4. Choi KH, Kim SI, Lee DU, Jeon JT. Effect of shelf-life extension of birch sap using high pressure processing. Korean J Food Preserv, 24, 343-350 (2017) 10.11002/kjfp.2017.24.3.343
5. Han DW, Han HJ, Kim DG, Im MJ, Cho SY. Optimal fermentation conditions (temperature and salt concentration) for preparing flounder Verasper moseri Jordan et Gilberu Sikhae. Korean J Fish Aquat Sci, 46, 689-695 (2013) 10.5657/KFAS.2013.0689
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