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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2005; 9(1):59-64

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.1.59

Article

김치 절임 과정에서의 진공함침 기술의 이용

유하나1, 이승주1, 한응수2, 이광근1,*
Use of Vacuum Impregnation in Brine Salting Process of Kimchi
Hana Ryoo1, SeungJu Lee1, Eung-Soo Han2, Kwang-Geun Lee1,*
1동국대학교 식품공학과
2농협대학
1Department of Food Science and Technology, Dongguk University
2Agricultural Cooperative College
*Corresponding author: Kwang-Geun Lee, Assistant Professor, Department of Food Science and Technology, Dongguk University, 26, 3-Ga, Pil-dong, Jung-gu, Seoul, 100-715, Republic of Korea. Phone: 02-2260-3372, Fax: 02-2260-3372, E-mail: kwglee@dongguk.edu

ⓒ Copyright 2005 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: Feb 28, 2005