Quality Changes of Brine during Brine Salting of Highland Baechu

Han, Eung-Soo; Seok, Moon-Sik; Park, Ji-Hyun; Jo, Jae-Sun; Lee, Ho-Jae

doi:10.13050/foodengprog.1998.2.2.85

Food Eng. Prog. 1998; 2(2):85-89

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.2.85

Article

고랭지 배추의 염수절임 중 염수의 품질변화

한응수¹^,^*, 석문식², 박지현², 조재선³, 이호재³

Quality Changes of Brine during Brine Salting of Highland Baechu

Eung-Soo Han¹^,^*, Moon-Sik Seok², Ji-Hyun Park², Jae-Sun Jo³, Ho-Jae Lee³

Author Information & Copyright ▼

¹농협대학 식품제조과

²농협 농산물가공기술연구소

³경희대학교 식품가공학과

⁴동의공업대학 식품공업과

¹Department of Food Technology, Agricultural Cooperative College

²Institude for Agricultural Food Techology in NACF

³Department of Food Processing and Techology, Kyung Hee University

⁴Department of Food Technology: Dongeni Technical College

^*Corresponding athor: Eang Soo Han, Department of Food Techology, Agriculural Cooperative College, san 38-27, Wondang-dong. Duckyang-gu, Koyang-si, Kyunggi-do, 41 707. Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 1998