Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Production of Low-salt Kimchi and Cases of Sodium-reduction

저염김치의 제조 및 나트륨 저감화 사례

  • Published : 2016.06.30
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Abstract

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References

  1. 식품산업협회 : 가공식품 나트륨 저감화 가이드라인 (2013)
  2. 한성김치연구소 보유자료 (2016)
  3. 한성김치연구소 보유자료 (2015)
  4. Yi SH, Park SH, Jeong DH, Kim JY, Lee AJ, Shin HA, Moon JH, Lee JH, Kim SE, Ryou HJ, Om AS, Survey Research of Homemade and Commercial Cabbage(Baechu) Kimchi on Physicochemical Quality Characterstics. Korea J. Food Cookery Sci. 25: 671-676 (2009)