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关键词

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

书目信息

发表于

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

卷 24 期 4 ISSN 0253-3154

页码

pp. 606-612

其它主题

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

语言

注释

Summaries (En, Ko)

3 ill.; 3 tables; 13 ref.

类型

Summary

自何时收录于AGRIS: 1996-08-15

格式: AGRIS AP

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

1995

AGROVOC关键词

书目信息