Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 2
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- Pages.140-144
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- 1990
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- 0367-6293(pISSN)
Effect of Sodium Acetate and Calcium Chloride on Characteristics of Kakdugj
Sodium Acetate와 Calcium Chloride를 첨가한 깍두기의 특성
- Um, Jin-Young (Department of Food and Nutrition, Ewha Womans University) ;
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Kim, Kwang-Ok
(Department of Food and Nutrition, Ewha Womans University)
- Published : 1990.04.01
Abstract
This study was undertaken to examine if sodium acetate and/or calcium chloride would increase the firmness and/or retard rancidity of Kakdugj (Korean seasoned pickles of cubed radish roots) during short
저장기간을 달리 (