한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제33권5호
- /
- Pages.545-550
- /
- 2001
- /
- 0367-6293(pISSN)
초고압 처리가 배추김치의 품질특성에 미치는 영향
Effect of High Hydrostatic Pressure on the Quality of Chinese Cabbage Kimchi
- Kim, Dong-Won (Department of Biotechnology, Yonsei University) ;
- Park, Seok-Jun (Department of Biotechnology, Yonsei University) ;
- Park, Ji-Yong (Department of Biotechnology, Yonsei University)
- 발행 : 2001.10.01
초록
Effects of high hydrostatic pressure on pH, titratable acidity, color, hardness and microorganisms of Chinese Cabbage Kimchi were investigated. Kimchi was pressurized at