Culinary science and hospitality research (한국조리학회지)
- Volume 12 Issue 4 Serial No. 31
- /
- Pages.284-298
- /
- 2006
- /
- 2466-0752(pISSN)
- /
- 2466-1023(eISSN)
Investigation of Cooking Usage according to the Physiochemical and Textural Characteristics in Nabakkimchi with Different Radish Cultivars
무 품종별 나박김치의 이화학적 및 물성 특성에 따른 조리 적성 연구
- Lee, Si-Eun (Department of Hotel Culinary & Baking, Keukdong College)
- 이시은 (극동정보대학 호텔조리제빵과)
- Published : 2006.12.30
Abstract
This study aimed at defining radish cultivars to a best cooking usage based on their physiochemical and textural characteristics of Nabakkimchi. Baekkwang, Daeburyong, Chungwoon and Taebaek were used as four types of radish cultivars. Nabakkimchi was stored at