Food Science and Preservation (한국식품저장유통학회지)
- Volume 6 Issue 3
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- Pages.333-338
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- 1999
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Effects of Calcium Lactate and Acetate on the Fermentation of Kimchi
칼슘락테이트 및 아세테이트가 김치의 숙성에 미치는 영향
Abstract
This studies were conducted to investigate the effects of calcium lactate and calcium acetate on the duality and shelf-life of kimchi. Kimchi was prepared by adding 0.5% mixtures of calcium lactate and calcium acetate at ratios of 04:0, 0.4:0.1, 0.3:0.2. 0.2:0.3, 0.1:0.4, 0:0.5, and fermented at 10
김치의 보존성과 품질향상에 미치는 calcium lactate와 calcium acetate의 영향을 조사하기 위하여 calcium lactate와 calcium acetate를 0.5:0-0:0.5의 비율로 혼합하여 김치에 0.5%로 첨가, 1