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      KCI등재

      시판 발효 홍어의 품질특성 = Quality Characteristics of Commercial Fermented Skates

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      https://www.riss.kr/link?id=A75125241

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      참고문헌 (Reference)

      1 식품의약품안전청, "식품공전" 식품의약품안전청 232-243, 2005

      2 Norris ER., "The trimethylamine contents and fatty acid of Skates" 15 (15): 443-446, 1954

      3 Kang KH., "The Worldwide Distribution Skate and It’s Physiological Activity" Department of Industrial Engineering(Biotechnology) Yosu National University 1-10, 2003

      4 Ballatori N, J., "Taurine transport in skate hepatocytes.II. Volume activation, energy and sulfhydryl dependence" 262 (262): 445-450, 1992

      5 Lee MK., "Studies on the amino acid content of Raja skates and trimethylamine" The J of Kwangju Health College 21-, 1996

      6 Hwaung JH., "Studies of the Taste Components of Raja Kenojei.Food chemistry Major, Departnemt of Food Science and Technolgy" Graduate School Chonnam national University 10-14, 1979

      7 Cha ES., "Quality characteristics of Raja kenojei by cooking conditions during fermentation period" Department of Food and Nutrition Graduate School of Industry Sejong University 1-3, 2003

      8 Huxtable RJ., "Physiological actions of taurine" 72 (72): 101-163, 1992

      9 Park WJ., "Physiological Activities of the parts of Skate during Fermentation period" parts of Skate during Fermentation period. Department of Biotechnology and Chemical Engineering Graduate School Yosu National University 23-25, 2002

      10 Yamagata M., "On the distribution of trimethylamine oxide in the muscles of yellow tuna" 34 (34): 344-350, 1968

      1 식품의약품안전청, "식품공전" 식품의약품안전청 232-243, 2005

      2 Norris ER., "The trimethylamine contents and fatty acid of Skates" 15 (15): 443-446, 1954

      3 Kang KH., "The Worldwide Distribution Skate and It’s Physiological Activity" Department of Industrial Engineering(Biotechnology) Yosu National University 1-10, 2003

      4 Ballatori N, J., "Taurine transport in skate hepatocytes.II. Volume activation, energy and sulfhydryl dependence" 262 (262): 445-450, 1992

      5 Lee MK., "Studies on the amino acid content of Raja skates and trimethylamine" The J of Kwangju Health College 21-, 1996

      6 Hwaung JH., "Studies of the Taste Components of Raja Kenojei.Food chemistry Major, Departnemt of Food Science and Technolgy" Graduate School Chonnam national University 10-14, 1979

      7 Cha ES., "Quality characteristics of Raja kenojei by cooking conditions during fermentation period" Department of Food and Nutrition Graduate School of Industry Sejong University 1-3, 2003

      8 Huxtable RJ., "Physiological actions of taurine" 72 (72): 101-163, 1992

      9 Park WJ., "Physiological Activities of the parts of Skate during Fermentation period" parts of Skate during Fermentation period. Department of Biotechnology and Chemical Engineering Graduate School Yosu National University 23-25, 2002

      10 Yamagata M., "On the distribution of trimethylamine oxide in the muscles of yellow tuna" 34 (34): 344-350, 1968

      11 AOAC, "Officials and Tentative Methods" American Oil Chemists Society 211-, 1973

      12 AOAC, "Official Method of Analysis" Association of Official Analytical Chemists 31-, 1980

      13 Conway EJ., "Microdiffusion Analysis and Volumetric Error" Crosby Lockwood and Son Ltd 2-15, 1950

      14 Tsegenidis T., "Influence of oversulphation and neutral sugar presence on the chondroitinases Ac and ABC actions towards glycosaminoglycans from ray (Raja lavata) and squid (IIIex illecebro sus coidentii) skin" 103 (103): 275-279, 1992

      15 Bodwell CE., "In advance in meat research" AVI 4-15, 1985

      16 Lee KA., "Extractive Nitrogenous Constituents of Fermented Commercial Skate, Raja kenojei" Department of Biotechnology and Chemical Engineering Graduate School Yosu National University 10-12, 1999

      17 Roberts BL., "Differences in the dopaminergic innervation of the electroreceptive and mechanoreceptive medullary lateral line nuclei of the ray, Raja radiata" 963 (963): 339-342, 1992

      18 Suyama MT., "Determation of carmasine, anserine and balenine in the muscle of animal" 36 (36): 1048-1053, 1970

      19 Park YJ., "Compositional Changes of Skate, Raja nasuta during Fermentation" Department of Food and Industrial Engineering, Graduate School of Industry Pukyong National University 16-20, 2003

      20 Konosu S., "Chemistry & Biochemistry of Marine Food Products" Avipublising 367-404, 1982

      21 Cho EJ., "Changes of the quality during storage of Raja kenojei meat" Kyungsung University 4-6, 1994

      22 Dyer WJ., "Amines in fish muscle. I. Colorimetric determination of trimethylamine as the picrate salt" 8 (8): 314-316, 1952

      23 Bligh EG., "A rapid method of total lipid extraction and purification" 37 (37): 911-920, 1959

      24 Tardgis BG., "A distillation method for the quantitative determination of malonaldehyde in rancid foods" 24 (24): 38-44, 1960

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      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2017-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2014-12-16 학술지명변경 외국어명 : Journal of The Korean Society of Dietary Culture -> Journal of The Korean Society of Food Culture KCI등재
      2013-01-01 평가 등재 1차 FAIL (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2003-01-01 평가 등재후보 1차 FAIL (등재후보1차) KCI등재후보
      2002-01-01 평가 등재후보학술지 유지 (등재후보1차) KCI등재후보
      2000-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.8 0.8 0.87
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.87 0.89 1.461 0.11
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