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Quality evaluation of Korean cabbage kimchi by instrumentally measured color values of kimchi juice.

1992

No H.K. | Lee M.H. | Lee M.S. | Kim S.D.

AGROVOC Keywords
acide ascorbique acidez acidity acido ascorbico analyse organoleptique ascorbic acid calidad carotenoide carotenoides carotenoids chinese cabbages chou chinois col china color colour couleur fermented products maduramiento organoleptic analysis ph productos fermentados quality ripening
Bibliographic information
Volume 21 ISSN 0253-3154
Other Subjects
Acidite; Analisis organoleptico; Qualite; Produit fermente; Murissage
Note
9 illus.; 3 tables; 36 ref. Summaries (En, Ko).
Type
Journal Article; Journal Part; Bibliography; Book; Monograph; Summary
Source
Journal-of-The-Korean-Society-of-Food-and-Nutrition (Korea Republic). (Apr 1992). v. 21(2) p.163-170.
Corporate Author
Hyosung Women' s University, Pusan (Korea Republic). Department of Food Science and Technology
2012-11-15
AGRIS AP
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