한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권3호
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- Pages.262-266
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- 1991
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- 0367-6293(pISSN)
동치미의 발효 중 물리적 성질의 변화
Changes in Physical Properties of Dongchimi during Fermentation
- Kang, Kun-Og (Department of Cultural Learning, Anseong National Agricultural College) ;
- Ku, Kyung-Hyung (Department of Food Science and Technology, King Sejong University) ;
- Lee, Jung-Kun (Department of Food Science and Technology, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- 발행 : 1991.06.01
초록
동치미의 발효과정 중 담금액의 소금 함량, 고형분, 점도, 색, 탁도 및 무우의 텍스쳐를 측정하였다. 동치미의 제조는 파, 마늘, 생강 등 양념을 첨가하여 7% 소금용액에 담그고
The physicochemical properties of dongchimi, a Korean fermented Chinese radish, were investigated for their changes during fermentation in 7% NaCl brining solution at
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