Changes of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time

Doh, Y.H.; Park, J.B.

doi:10.13050/foodengprog.2000.4.3.182

Food Eng. Prog. 2000; 4(3):182-187

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.182

Article

Changes of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time

Y.H. Doh¹^,^*, J.B. Park¹

Author Information & Copyright ▼

¹Food Marketing & Engineering Div., Korea Food Research Institute, Seongnam 463-420, Korea

^*Corresponding author: Yeon Hee Doh, Food Marketing amp; Engineering Division, Korea Food Research Institute, Seongnam 463-420, Korea (e-mail: dohyh@yahoo.com)

ⓒ Copyright 2000 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, 2000