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Improvement on the Functional Properties of Gomtang-like Product from Salmon Frame Using Commercial Enzymes

  • Published:2007-12-31 Issue:12 Volume:36 Page:1596-1603
  • ISSN:1226-3311
  • Container-title:Journal of the Korean Society of Food Science and Nutrition
  • language:en
  • Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Heu Min-Soo,Park Shin-Ho,Kim Hye-Suk,Jee Seung-Joon,Lee Jae-Hyoung,Kim Hyung-Jun,Han Byung-Wook,Kim Jin-Soo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of the isoflavone content, antioxidant activity, and SDS-PAGE of cheese analogs produced with different proteolysis and soymilk residue contents;Journal of the Korean Society for Applied Biological Chemistry;2015-04-18

2. Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products;Journal of the Korean Society of Food Science and Nutrition;2009-01-31

3. Preparation and Characterization of Seasoned Salmon Powder;Journal of the Korean Society of Food Science and Nutrition;2008-10-31

4. Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring;Journal of the Korean Society of Food Science and Nutrition;2008-07-31
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