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KMID : 0373919710120000033
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1971 Volume.12 No. 0 p.33 ~ p.39
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A Study of Sanitary Science in relation to "Jut-kal" Korean Fermented Fish pickle with Emphasis on its qualitative and quantitative analysis
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Abstract
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The Korean fermented? fish pickle, called "`Jut-kal" is one of the most important items on the Korean table. Among the many "Jut-kal" used, this experiment selected ten standard sample were chosen from the market in Seoul. In this study, therefore, we found that the qualitative and quantitative analysis used "Van Slyke gasmetry". In results of the study are shown in Table 5.
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