학술저널
김치의 산패방지에 관한 연구 (제1보)
STUDY ON PREVENTION AGAINST ACID SPOILING OF "KIMCHI"
- 대한약학회
- 약학회지
- 제2권 제1&2호 (1953년)
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1953.0148 - 69 (22 pages)
- 11
"Kimchi", which is a main side-dish on Korean table is the pickled vegitables with seasoning substances: such as onion, red pepper, salt, water and etc. In this paper, the variation of pH, acidity (calculated as iactic acid) and sugar contents (calculated as dextrose) are investigated during the fermentation period of Kimchi and the effects of antiseptics (Brilliant green, malachite green, sodium benzoate, salicylic acid, P-dichlor amino sulfonyl-benzoic acid) and hydrochloric acid to prevent spoiling are studied on the Kimchi which is prepared by a simple method in this laboratory.
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