韓國 傳統 水産醱酵食品의 文獻的 考察 - III. 어류 젓갈

• 영문명: A Study on the Korean Traditional Salt-fermented Aquatic Products in old Literature- III. Pickled Fish
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 최선남(Sun-nam Choi) 송미란(Mi-ran Song)
• 간행물 정보: 『수산과학연구』제12호, 51~62쪽, 전체 12쪽
• 주제분류: 농수해양 > 해양학
• 파일형태: PDF
• 발행일자: 1996.12.01

영문 초록

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of fish studied by analysising the 68 books of the old literature, which were written from 1236 to 1915. The results of this study can be summarized as follows; 1. Pickled fish are divided into 26 species. called 88 different names. 2. Pickled sea fish are divided into 19 species and 48 different names, while river fish are 7 and 20. 3. The other pickled are present 20, including the fish sauce and fish-meat sauce. 4. The 21 Sikhae are divided.

목차

Abstract

서론

분석방법

결과 및 고찰

결론

참고문헌