Applied Biological Chemistry
- 제34권3호
- /
- Pages.295-297
- /
- 1991
- /
- 2468-0834(pISSN)
- /
- 2468-0842(eISSN)
소금 농도가 김치 발효에 미치는 영향
The effect of salt concentration on Kimchi fermentation
- Park, Woo-Po (Department of food and Nutrition, Masan Nursing & Health Junior College) ;
- Kim, Ze-Uk (Department of Food Science and Technology, Seoul National University)
- 발행 : 1991.09.30
초록
Effect of salt concentration of brined Chinese cabbage on the Kimchi fermentation was investigated. The salt concentration range was 1-5% and chemical characteristics of pH, acidity and ascorbic acid were measured during fermentation at