김 제품의 품질개선 및 신제품 개발

• 영문명: The quality improvement and development of new laver products
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 박춘규(Choon Kyu PARK)
• 간행물 정보: 『수산과학연구소 논문집』제9권, 143~148쪽, 전체 6쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 2000.12.30

영문 초록

According to the change of dietary food life, a consumers taste is increasing from day to day. But a kinds of laver products were very poor in substance and an effort about newly-developing laver products were decreasing weak. In consequence, the consumption of laver products were decreasing gradually. The objection of this study shall be the increase of consumption to laver products. In this study we developed ten kinds of newly manufactured laver products such as roasted laver, improved and seasoned laver, seasoned and hard-boiled laver, laver tea, natural seasoning laver, laver extractives, laver soy sauce, laver soup, laver instant soy bean paste soup, and laver soup for instant noodle.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

요약

참고문헌