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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
Volume 24 Issue 4 ISSN 0253-3154
Pagination
pp. 606-612
Other Subjects
Composicion quimica; Acidite; Analisis organoleptico; Qualite; Produit fermente; Republique de coree; Republica de corea
Language
Korean
Note
Summaries (En, Ko)
3 ill.; 3 tables; 13 ref.
Type
Summary
1996-08-15
AGRIS AP
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