Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 14 Issue 1
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- Pages.17-20
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- 1999
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Physicochemical Characteristics of Traditional Vinegars in Andong province
안동지역 전통식초의 이화학적 특성
- Lee, Young-Chul (Ottogi Research Center) ;
- Jang, One-Young (Ottogi Research Center) ;
- Kim, Hyeon-Wee (Ottogi Research Center) ;
- Choi, Chun-Un (Ottogi Research Center) ;
- Yoon, Sook-Kyung (Department of Food and Nutrition, Andong National University)
- Published : 1999.03.30
Abstract
Three kinds of traditional Andong vinegars, manufactured from Songwhaju which was a traditional rice alcoholic beverage in Andong province, were investigated on the physicochemical characteristics compared with commercial rice vinegar speciality and on the factors affecting their flavor components. Traditional Andong vinegars had a low level of total acids
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