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Ahn Chang-Bum

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Publication

Featured researches published by Ahn Chang-Bum.

Korean Journal of Fisheries and Aquatic Sciences | 1992

Utilization of Chitin Prepared from the Shellfish Crust 2. Effect of Chitosan Film Packing on Quality of Lightly-Salted and Dried Horse Mackerel

Ahn Chang-Bum; Lee Eung-Ho

Korean Journal of Fisheries and Aquatic Sciences | 1984

A Rapid Method for Determination of ATP and Its Related Compounds in Dried Fish and Shellfish Products Using HPLC

Lee Eung-Ho; Koo Jae-Geun; Ahn Chang-Bum; Cha Yong-Jun; Oh Kwang-Soo

Korean Journal of Fisheries and Aquatic Sciences | 1987

Preparation of Powdered Smoked-Dried Mackerel Soup and Its Taste Compounds

Lee Eung-Ho; Oh Kwang-Soo; Ahn Chang-Bum; Chung Bu-Gil; Bae You-Kyung; Ha Jin-Hwan

Korean Journal of Fisheries and Aquatic Sciences | 1989

Comparisons in Food Quality of Anchovy Snacks and Its Changes during Storage

Lee Eung-Ho; Kim Jin-Soo; Ahn Chang-Bum; Joo Dong-Sik; Lee Seung-Won; Lim Chi-Won; Park Hee-Yeol

Korean Journal of Fisheries and Aquatic Sciences | 1986

Studies on the Processing of Low Salt Fermented Sea Foods 9. Processing Conditions of Low Salt Fermented Small Shrimp and Its Flavor Components

Lee Eung-Ho; Ahn Chang-Bum; Oh Kwang-Soo; Lee Tae-Hun; Cha Yong-Jun; Lee Keun-Woo

Korean Journal of Fisheries and Aquatic Sciences | 1992

Utilization of Chitin Prepared from the Shellfish Crust 1. Functional Properties of Chitin, Chitosan, and Microcrystalline Chitin

Ahn Chang-Bum; Lee Eung-Ho

Korean Journal of Fisheries and Aquatic Sciences | 1988

Studies on the Processing Conditions and the Taste Compounds of the Sardine Sauce Extracts

Lee Eung-Ho; Jee Seung-Kil; Ahn Chang-Bum; Kim Jin-Soo

Korean Journal of Fisheries and Aquatic Sciences | 1985

Lipid Components of Dried Laver(Cultured Porphyra tenera and Wild Porphyra suborbiculata) Produced at Wan-do in Korea

Chung Young-Hoon; Lee Eung-Ho; Oh Kwang-Soo; Cha Yong-Jun; Ahn Chang-Bum; Lee Tae-Hun

Korean Journal of Fisheries and Aquatic Sciences | 1991

A Study on the Processing of Sardine Protein Concentrate with Good Rehydration Capacity -2. Changes of Quality in Sardine Protein Concentrate during Storage and its Utilization-

Lee Seung-Won; Joo Dong-Sik; Kim Jin-Soo; Ahn Chang-Bum; Lee Eung-Ho

Korean Journal of Fisheries and Aquatic Sciences | 1989

Processing and Taste Compounds of the Fish Sauce from Skipjack Scrap

Lee Eung-Ho; Lee Tae-Hun; Kim Jin-Soo; Ahn Chang-Bum

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