Applied Biological Chemistry
- 제34권3호
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- Pages.219-224
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- 1991
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Microwave 열처리 및 혼합염의 첨가가 깍두기의 물리적 성질에 미치는 영향
Combined effects of microwave heating and salts addition on physical characteristics of Kakdugi
- Yun, Jung-Won (Department of Food Science and Technology, King Sejong University) ;
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Kim, Jong-Koon
(Department of Home Economics, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- 발행 : 1991.09.30
초록
깍뚜기 저장성 향상에 효과가 있었던 절임시 소금액에의 KCI 첨가, 절인무우의 microwave 열처리 그리고 발효중반기에 혼합염 첨가가 깍뚜기의 색, 견고성 등 물리적 특성과 관능적 성질에 어떤 영향을 주는지 밝히고저 깍뚜기를
Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were