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

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

Y.H. Doh, J.B. Park

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/286613

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산업식품공학 (Food Engineering Progress)

제4권 제3호 (2000.08)
pp.182-187

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

Kimchi Salting process Chinese cabbage cutting force textural change

저자

Y.H. Doh(Food Marketing & Engineering Div., Korea Food Research Institute) Corresponding author
J.B. Park(Food Marketing & Engineering Div., Korea Food Research Institute)

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