한국조리학회지 (Culinary science and hospitality research)
- 제14권3호
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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)
깍두기의 이화학적 품질 지표와 관능적 지표간의 상관관계
The Correlation of Physicochemical Quality Index and Sensory Index of Kakdugi
- 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)
- 발행 : 2008.09.30
초록
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