한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권4호
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- Pages.492-495
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- 1990
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- 0367-6293(pISSN)
간절임이 무우 Cube의 Ascorbic Acid 함량, ${\alpha}-Amylase$ 활성, 양념류 침투성, 생균수에 미치는 영향
Effects of Salting Process on Ascorbic Acid Contents, ${\alpha}-Amylase$ Activity, Seasoning Penetration and Microbial Counts of Radish Cubes for Kakdugi
- Kim, Joong-Man (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Shin, Mi-Kyung (Department of Food and Nutrition, College of Home Economics, Wonkwang University) ;
- Hwang, Ho-Sun (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Kim, Hyung-Tae (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University)
- 발행 : 1990.08.01
초록
소금용액(15%, w/v)에서 깍두기용 무우 cube를 간절임하는 동안 무우 cube중의
In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content,