Food Science and Preservation (한국식품저장유통학회지)
- Volume 3 Issue 1
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- Pages.1-5
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- 1996
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Effect of Calcium Treatments on Storage Quality of Salted Chinese Cabbage
절임배추의 품질 유지에 미치는 칼슘제제의 효과
Abstract
Salted Chinese cabbage were dipped in solutions of CaCl2 (0.1%, 0.5%, 1.0%), Ca-lactate (0.5%) alone, or with chlorine (NaOCl 200ppm) and stored at 3 or 23