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Food Engineering Progress
Korean Society for Food Engineering

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
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