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한응수,이호재,조재선,석문식,박지현 한국산업식품공학회 1998 산업 식품공학 Vol.2 No.2
Quality changes of salting brine were investigated during the brine salting of highland haeccha and its storage, for a weeks in terms of salinity, pH, total viable cells and color (L, a, b). The salinity was lowered about (0.4-0.9%) point after one time brine salting. The ph decreased from 8.0 to 6.3, L value decreased, a value didn't changed, b value inreased, and total viable cells increased io 1.0×10⁴ cfu/ml after 6 times salting of baecha. The quality of salting brine changed little in salinity and pH, but L value decreased and b value increased during the 4 hour brine salting at 36℃ with 6 times brine circulation. During the 4 week storage of 6 times reused sating brine, pH increased to 7.3, L value decreased and b value increased.