Comparative Study of Food Components and Sensory Properties of Common Porphyra yezoensis and Functional Porphyra yezoensis

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 36; no. 10
• Main Authors: Seo, H.Y. (Chonnam National University, Yeosu, Republic of Korea), Jung, B.M. (Chonnam National University, Yeosu, Republic of Korea), E-mail: jbm@chonnam.ac.kr
• Format: Journal Article
• Language: Korean
• Published: 01.10.2007
• Subjects: common and functional Porphyra yezoensis; COMPOSICION APROXIMADA; COMPOSITION GLOBALE; food components; PROXIMATE COMPOSITION; sensory properties

This study is to compare food components and the sensory properties of common and functional Porphyra yezoensis, Pyroligneous liquor, Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal. The samples used in this study were provided by a local manufacturer. We analyzed their p...