Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 8 Issue 4
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- Pages.365-369
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- 1992
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Effect of Onion on kimchi Fermentation (II)
양파가 김치 발효에 미치는 영향(II)
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Cho, Young
(Dept. of Home Economics, Korea Air and Correspondence University) ;
- Yi, Jin Heui (Dept. of Food and Nutrition, Graduate School, Seoul National University)
- Published : 1992.11.01
Abstract
To investigate the effect of onion on kimchi fermentation, the changes on the pH, total acidity and total sugar content of kimchi with the addition of different amouts (5%, 10% and 15%) of onion were measured and the odor and taste evaluation was conducted during fermentation at
양파의 첨가량을 5%, 10%, 15%로 달리하여 제조한 김치를 14
Keywords