한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권2호
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- Pages.393-395
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- 1996
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- 0367-6293(pISSN)
Pectinesterase 주입처리에의한 김치조직의 연화방지
Infusion of Pectinesterase for Preventing Softening of Kimchi Tissue
- Lui, Yih-Cherng (The National Assembly, Taipei, the Republic of China) ;
- Kwon, Ki-Sung (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
- Park, Kwan-Hwa (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University)
- 발행 : 1996.04.30
초록
배추조직의 연화방지를 위해 0.05 M
This study was conducted to investigate the effect of infusion of pectinesterase (PE) along with preheating treatment in