Determination of the Optimum Condition in Preparing Gulbi (salted and semi-dried Yellow croaker, Larimichthys polyactis) by Brine Salting with Onion Peel Extract

신미진,; 강성국,; 김선재,; 김정목,

doi:10.3746/jkfn.2004.33.8.1385

Journal of the Korean Society of Food Science and Nutrition

2004

DOI: 10.3746/jkfn.2004.33.8.1385

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Determination of the Optimum Condition in Preparing Gulbi (salted and semi-dried Yellow croaker, Larimichthys polyactis) by Brine Salting with Onion Peel Extract

신미진 신미진¹,

강성국 강성국²,

김선재 김선재³

et al.

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Change of Anti-Oxidative Activity and Quality Characteristics of Maejakgwa with Mugwort Powder during the Storage Period

김경희¹,

김수정²,

윤미향³

et al. 2011

Journal of the Korean Society of Food Science and Nutrition

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Determination of the Optimum Condition in Preparing Gulbi (salted and semi-dried Yellow croaker, Larimichthys polyactis) by Brine Salting with Onion Peel Extract

Cited by 3 publications

References 0 publications

Change of Anti-Oxidative Activity and Quality Characteristics of Maejakgwa with Mugwort Powder during the Storage Period

Change of Anti-Oxidative Activity and Quality Characteristics of Maejakgwa with Mugwort Powder during the Storage Period

Quality Characteristics of Larimichthys Crocea Gulbi Manufactured by the Brine Soaking Method

Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time

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