한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제14권4호
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- Pages.333-338
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- 2001
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
데침과 열수의 침적과 Trehalose 처리가 오이 물김치의 저장중 품질에 미치는 영향
The Properties of Blanching and Brining in Hot Solution and Trehalose Treatment on the Quality of Cucumber Kimchi during Fermentation
초록
In research. which Korean pickled cucumber was treated wish various methods, including blanching. brining in hot solution, and treating with trehalose. I examined the changes of properties of material. The Korean pickled cucumber were fermented 4∼5