Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 3
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- Pages.232-235
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- 1992
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- 0367-6293(pISSN)
Kinetics of pH Changes during Thermal Degradation of MSG under Model System
Model System 하에서 MSG 열분해 중 pH 변화의 속도론적 연구
- 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)
- Published : 1992.06.01
Abstract
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
2%의 MSG 용액 가열 중 pH변화에 가열온도와 초기 pH가 어떤 영향을 주는지 조사하고져, 가열온도