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KMID : 0380620060380030392
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.392 ~ p.399
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Engineering/Processing/Sensory Evaluation : Changes in Physicochemical Characteristics during Soaking of Persimmon Pickles Treated with Organic Acids and Sugars
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Jeong Do-Yeong
Kim Yong-Suk
Jung Sung-Tae
Shin Dong-Hwa
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Abstract
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KEYWORD
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persimmon pickle, citric acid, acetic acid, salinity, sugar
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Listed journal information
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