Seafood science & Technology (해양식품공학과)456
Recent Submissions
- 대용량 참치자숙액의 활용을 위한 저염화 참치자숙액 가수분해물의 기능성 분석
- Cold-fermentation characteristics and industrial feasibility of starter culture Leuconostoc citreum SH-02 in oyster Sik-hae
- 미색류 껍질로부터 고농도 식이섬유와 콘드로이틴 황산의 동시 추출: 미세구조 및 물리화학적 특징
- UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed
- 가리비·톳 죽의 품질 특성 및 항산화 활성
- 당-염 침지 전처리 공정과 진공저온유탕기술을 적용한 굴(Crassostrea gigas) 스낵의 제조공정 최적화
- 저온살균법에 따른 Listeria monocytogenes의 저감화 효과
- Importance of intense pulsed light device design on the reduction of indigenous microorganisms and enhancement of vitamin D2 levels in shiitake mushroom (Lentinula edodes) pills
- Antiviral Activity of <i>Ecklonia cava</i> Extracts and Dieckol Against Zika Virus
- Effect of Blood Orange (<i>Citrus sinensis</i> L. Osbeck) Peel Waste as a Feed Additive on the Growth Performance, Digestive Enzyme Activity, Antioxidant Capacity, and Immune Response in Juvenile Black Rockfish (<i>Sebastes schlegelii</i>)
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Subject
- Sterilization24
- Oyster20
- Salmon20
- INACTIVATION19
- QUALITY15
- Fo value14
- Alaska pollock12
- Olive flounder12
- Crassostrea gigas11
- Sensory evaluation11
Date Issued
- 2020 - 2025174
- 2010 - 2019197
- 2003 - 200952