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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.1, 2022년, pp.61 - 72
지혜인 (덕성여자대학교 식품영양학과) , 김경희 (덕성여자대학교 식품영양학과)
This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the ...
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