한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권3호
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- Pages.232-235
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- 1992
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- 0367-6293(pISSN)
Model System 하에서 MSG 열분해 중 pH 변화의 속도론적 연구
Kinetics of pH Changes during Thermal Degradation of MSG under Model System
- Cha, Bo-Sook (Department of Food and Nutrition, Su Won Women's Junior College) ;
- Han, Min-Soo (Miwon Research and Development Center) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- 발행 : 1992.06.01
초록
2%의 MSG 용액 가열 중 pH변화에 가열온도와 초기 pH가 어떤 영향을 주는지 조사하고져, 가열온도
Effect of temperature and initial pH were studied on the pH change of MSG solution during heating. The heating temperature and initial pH of 2% MSG solution were in the range of