동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제15권2호
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- Pages.194-199
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
민들레 김치의 품질 특성에 미치는 데치기 효과
Effect of Blanching on the Quality Characteristics of Dandelion (Taraxacum platycarpum D.) Kimchi
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Park In-Kyung
(Dept. of Food Science and Technology, Faculty of Food Industry and Technology, Catholic University of Daegu) ;
- Kim Soon-Dong (Dept. of Food Science and Technology, Faculty of Food Industry and Technology, Catholic University of Daegu)
- 발행 : 2005.04.01
초록
This study was conducted to investigate the effect of blanching on the quality characteristics of dandelion Kimchi. Experimental groups were divided BT-group (dandelion was blanched in the