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KMID : 1024420000040020055
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Food Engineering Progress
2000 Volume.4 No. 2 p.55 ~ p.60
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Effects of Molecular Weight Cut - off Size of Membrane on the Flux and Quality of Permeate during Ultrafiltration of Korean Conventional Soy Sauce
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Choi Jong-Dong
Kwon Kwang-Il
Chung Hyun-Chae
Im Moo-Hyeok
Choi Cheong
Choi Kwang-Soo
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Abstract
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KEYWORD
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kanjang(soy sauce), ultrafiltration, flux, chemical composition
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