Changes of Chemical Characteristics in Reused Brines During Salting Process of Spring Chinese Cabbag

Yoon, Hye-Hyun; Jin, Soo-Kyung; Choi, Hee-Kyung; Choi, Suk-Kyung; Kim, Dong-Man

doi:10.13050/foodengprog.1999.3.4.119

Food Eng. Prog. 1999; 3(4):119-204

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.4.119

Article

봄배추절임공정 중 재사용 염수의 화학적 톡성 변화

윤혜현¹^,^*, 진수경¹, 최희경¹, 최숙경¹, 김동만²

Changes of Chemical Characteristics in Reused Brines During Salting Process of Spring Chinese Cabbag

Hye-Hyun Yoon¹^,^*, Soo-Kyung Jin¹, Hee-Kyung Choi¹, Suk-Kyung Choi¹, Dong-Man Kim²

Author Information & Copyright ▼

¹충남대학교 가정대학 식품영양학과

²한국식품개발연구원

¹Department of Food and Nutrition, Chungnam National University

²Korea Food Research Institute

^*Corresponding author: Hye-Hyun Yoon, Department of Food and Nutrition, Chungnam National University, 220 Kung-Dong, Yuseong-Ku, Taejon 305-764, Korea

ⓒ Copyright 1999 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: Nov 30, 1999