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KMID : 1024419990030040199
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Food Engineering Progress
1999 Volume.3 No. 4 p.199 ~ p.204
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Changes of Chemical Characteristics in Reused Brines During Salting Process of Spring Chinese Cabbage
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Yoon Hye-Hyun
Jin Soo-Kyung
Choi Hee-Kyung
Choi Suk-Kyung
Kim Dong-Man
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Abstract
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KEYWORD
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Kimchi, salting process, brine, COD, salinity
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FullTexts / Linksout information
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Listed journal information
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