Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French...

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Detalles Bibliográficos
Autores principales: Lee, Hyun-Joo, Lee, Jae-Joon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662222/
https://www.ncbi.nlm.nih.gov/pubmed/26761494
http://dx.doi.org/10.5851/kosfa.2014.34.5.604

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662222/
https://www.ncbi.nlm.nih.gov/pubmed/26761494
http://dx.doi.org/10.5851/kosfa.2014.34.5.604

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