韓國 傳統 水産醱酵食品의 文獻的 考察-Ⅲ. 魚類 젓갈
A Study on the Korean Traditional Salt-fermented Aquatic Products in old Literature-Ⅲ. Picked Fish
- 군산대학교 수산과학연구소
- 군산대학교 수산과학연구소 연구논문집
- 제3집
-
2004.07361 - 372 (12 pages)
- 76
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 1945. 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
Abstract
序論
分析方法
結果 및 考察
結論
參考文獻
(0)
(0)