한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제3권3호
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- Pages.309-317
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- 1988
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
보존료, 젓갈, $CaCl_2$ 첨가가 김치발효중 배추잎의 조직감변화에 미치는 영향
Effects of K-Sorbate, Salt-Fermented Fish and $CaCl_2$ Addition on the Texture Changes of Chinese Cabbage During Kimchi Fermentation
- Hwang, In-Ju (Department of Food Technology, Korea University) ;
- Yoon, Eu-Jeong (Department of Food Technology, Korea University) ;
- Hwang, Seong-Yun (Department of Food Technology, Kyung Hee University) ;
- Lee, Cherl-Ho (Department of Food Technology, Korea University)
- 발행 : 1988.09.30
초록
김치발효 중 일어나는 조직감의 변화에 영향을 미치는 요소들을 규명하기 위하여 조직경화제로서
The effects of
키워드