|
KMID : 0903519900330030257
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1990 Volume.33 No. 3 p.257 ~ p.260
|
|
|
Study on the measurement of Kimchi maturity by weight measuring method
|
|
이상준/Lee, Sang jun
김재욱/박우포/Kim, Ze Uook/Park, Woo Po
|
|
|
Abstract
|
|
|
|
The weight increasing rate of soda lime, absorbing carbon dioxide(CO₂) generated during fermentation at 25℃, was measured to investigate the maturity of Kimchi at every 6 hours. The increasing rate was maximum at 36hours. It was compatible with pH, titrable acidity and sensory evaluation test in optimum coring time. So, this method is thought as useful one for the measurement of the maturity of Kimchi.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|