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- W840295324 abstract "In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content, activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1:1g/ml) of radish-cube for kakdugi in the 15%(w/v) sodium chloride solution. For 6hr salting, ascorbic acid was reduced from 38.5mg% to 15.7 mg%, activity was gradually increased until 5hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting." @default.
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- W840295324 date "1990-01-01" @default.
- W840295324 modified "2023-09-23" @default.
- W840295324 title "Effects of Salting Process on Ascorbic Acid Contents, ${alpha}-Amylase$ Activity, Seasoning Penetration and Microbial Counts of Radish Cubes for Kakdugi" @default.
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