Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 4
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- Pages.650-656
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- 1996
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- 0367-6293(pISSN)
Quality Changes of Salted Chinese Cabbage with the Package Pressure and Storage Temperature
절임배추의 포장압력 및 저장온도에 따른 품질변화
- Han, Eung-Soo (Department of Food Technology, Agricultural Cooperative Junior College) ;
- Seok, Moon-Sik (Institute for Agricultural Food Technology, NACF) ;
- Park, Ji-Hyun (Institute for Agricultural Food Technology, NACF) ;
- Lee, Ho-Jae (Department of Food Technology, Dongeui Technical Junior College)
- Published : 1996.08.30
Abstract
Quality changes of salted Chinese cabbage with different package pressure and storage temperature were examined during 7-day storage. Each storage yield for 7 days at
절임배추를 효과적으로 저장 유통할 수 있는 방법을 개발하기 위하여 포장압력(상압, 감압)과 저장온도