한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권2호
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- Pages.188-191
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- 1991
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- 0367-6293(pISSN)
김치의 저장성 향상을 위한 염혼합물의 첨가
Addition of Salts and Their Mixtures for Improvement of Storage Stability of Kimchi
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University) ;
- Kang, Kun-Og (Department of Cultural Learning, Anseong National Agricultural College) ;
- Kyung, Kyu-Hang (Department of Food Science and Technology, King Sejong University) ;
- Shin, Jae-Ik (Nong-Shim Technology Development Institute)
- 발행 : 1991.04.01
초록
김치를 장기간 저장할 수 있는 방법을 찾고저 인산나트륨과 칼륨, 구연산염, 그리고 인산염 혼합물(CA-A), 인산염에
A study was carried out to investigate the control effect of sodium and potassium phosphates, sodium citrate and three different salts mixtures on kimchi fermentation when they were added into half-fermented kimchi in the concentration range of