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Food Engineering Progress
Korean Society for Food Engineering

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
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