한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제10권1호
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- Pages.11-17
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- 1995
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
전통안동식혜의 유기산 및 휘발성 향기성분의 변화
Changes of Organic Acids and Volatile Flavor Compounds of Traditional Andong Sikhe
-
최청
(영남대학교 식품가공학과) ;
- 우희섭 (영남대학교 식품가공학과) ;
-
안봉전
(동국전문대학교 향장공업과) ;
- 조영제 (영남대학교 식품가공학과) ;
- 김성 (영남대학교 식품가공학과)
-
Choi, Cheong
(Department of Food Science and Technology, Yeungnam University) ;
- Woo, Hi-Seob (Department of Food Science and Technology, Yeungnam University) ;
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An, Bong-Jeun
(Department of Cosmetic Engineering, Tongkuk Junior College) ;
- Cho, Young-Je (Department of Food Science and Technology, Yeungnam University) ;
- Kim, Seung (Department of Food Science and Technology, Yeungnam University)
- 발행 : 1995.03.30
초록
전통안동식혜를 제조하여
The changes in life style these days appear in many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as Andong Sikhe. The importance, however, of succeeding the traditional cuisines is getting appreciated widely now a days. A traditional Andong Sikhe in Korea, was prepared and fermented at
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