동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제15권2호
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- Pages.219-225
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
블렌칭과 $CaCl_2$ 첨가가 건식 절임법으로 제조한 오이지의 저장성 및 품질 특성에 미치는 영향
Effect of Blanching and $CaCl_2$ on the Quality Characteristics of Oiji Prepared by Dry Salting Method during Storage
- Kim Chung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
- Yang Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
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Kim Mee-Ree
(Dept. of Food and Nutrition, Chungnam National University)
- 발행 : 2005.04.01
초록
Effect of blanching and/or