The acidity, pH, salt content and sensory scores change in Oyijangachi manufacturing

Jung, S.T.; Park, H.J. . Department of Food Engineering; Lee, H.Y. . Department of Food Science and Technology

The acidity, pH, salt content and sensory scores change in Oyijangachi manufacturing

1995

Jung, S.T. | Park, H.J. (Mokpo National University, Muan (Korea Republic). Department of Food Engineering) | Lee, H.Y. (Donga College, Youngam (Korea Republic). Department of Food Science and Technology)

AGROVOC Keywords

acidez acidity analyse organoleptique calidad chemical composition composition chimique concombre cucumbers fermented products korea republic organoleptic analysis pepino ph procesamiento processing productos fermentados quality sales salts sel traitement

Bibliographic information

Published in

Journal of The Korean Society of Food and Nutrition (Korea Republic)

Volume 24 Issue 4 ISSN 0253-3154

Pagination

pp. 606-612

Other Subjects

Republica de corea; Qualite; Analisis organoleptico; Produit fermente; Composicion quimica; Republique de coree; Acidite

Language

Ko

Note

Summaries (En, Ko)

3 ill.; 3 tables; 13 ref.

Type

Summary

In AGRIS since: 1996-08-15

Format: AGRIS AP

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The acidity, pH, salt content and sensory scores change in Oyijangachi manufacturing

1995

AGROVOC Keywords

Bibliographic information