Culinary science and hospitality research (한국조리학회지)
- Volume 14 Issue 3
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- Pages.136-142
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- 2008
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
The Correlation of Physicochemical Quality Index and Sensory Index of Kakdugi
깍두기의 이화학적 품질 지표와 관능적 지표간의 상관관계
- Park, So-Hee (Dept. of Food Research Center, Hansung Food Co.) ;
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Lim, Ho-Soo
(Food Additives Division, Nutrition & Functional Food Bureau, Korea Food and Drug Administration)
- Published : 2008.09.30
Abstract
This study was conducted to investigate the correlation of the physicochemical quality index(pH, acidity, reducing sugar content and lactic acid bacterial count) and sensory index(sourness) of Kakdugi during the fermentation at 5