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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.4, 2022년, pp.437 - 444
지혜인 (덕성여자대학교 식품영양학과) , 김다미 (덕성여자대학교 식품영양학과)
This study investigated the optimal quality characteristics of sauerkraut made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage according to the storage period. The results showed that the pH and salinity of 0.5-2.5% sauerkraut decreased, while its total acidity increased during stor...
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