摘要 : In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP ... 展开
作者 | Byoung-Mok Kim Min-Jeong Jung Jong-Chan Kim Joon-Young Jun Dong-Soo Kim In-Hak Jeong |
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作者单位 | |
期刊名称 | 《Korean Journal of Fisheries and Aquatic Sciences》 |
总页数 | 8 |
语种/中图分类号 | 朝语 / S9 |
关键词 | Red snow crab Noodle Texture Sensory Quality characteristics |
馆藏号 | N2009EPST0003918 |