Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 15 Issue 1
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- Pages.39-44
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- 1986
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Effect of Subatomospheric Pressure and Polyethylene Film Package on the Kacdugi Fermentation
깍두기의 숙성(熟成)에 미치는 감압(減壓) 및 Polyethylene Film 포장처리(包裝處理) 효과(效果)
- Kim, Soon-Dong (Department of Food Science and Technology Hyosung Women's University) ;
- Yoon, Soo-Hong (Deptartment of Hygine Chemistry Hyosung Women's University) ;
- Kang, Meung-Su (Department of Food Science and Technology Hyosung Women's University) ;
- Park, Nam-Sook (Department of Food Science and Technology Hyosung Women's University)
- Published : 1986.03.30
Abstract
Kacdugi fermented in the subatomospheric pressure(350mmHg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at
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