ÇãµéÀÌ·Ð(¿©·¯ À庮À» Á¶ÇÕÇÏ¿© ¹Ì»ý¹° Á¦¾î)
÷°¡¹° ¡í º¸Á¸·á ¡í ¹Ì»ý¹°
ÇãµéÀÌ·Ð(¿©·¯ À庮À» Á¶ÇÕÇÏ¿© ¹Ì»ý¹° Á¦¾î)
- ÀÛÀº ³×Æ®¿öÅ© ±â¼úÀÌ´Ù
- ¹Ì»ý¹°À» Á×ÀÏ Á¤µµµµ °ÇÑ º¸Á¸·á´Â ½ÄÇ°¿¡ Çã¿ëµÇÁö ¾Ê´Â´Ù
- ½ÄÇ° º¸Á¸·á´Â ¸Å¿ì Á¾·ù¿Í »ç¿ë·®ÀÌ Á¦ÇÑÀûÀÌ´Ù
- »ç¿ë±âÁØ¿¡ ¸Â°Ô »ç¿ëÇÏ¸é ¼¼±ÕÀÇ Ãß°¡ÀûÀÎ Áõ½ÄÀ» ¸·À» ¼ö ÀÖ´Â °æ¿ì°¡ ÀÖ´Ù
- ¿À¿°ÀÌ ½ÉÇϰųª, »ì±ÕÀÌ ºÒÃæºÐ, Æ÷Àåµî¿¡ÀÇÇÑ 2Â÷ ¿À¿°µîÀ» ¸·À» ¼ö ¾øÀ¸¸é º¸Á¸·á´Â ¹«¿ëÁö¹°ÀÌ´Ù
- º¸Á¸·á´Â ´ëºÎºÐ ¾´¸ÀÀÌ ÀÖ¾î¼ ±âÈ£µµ¸¦ ¶³¾î¶ß¸°´Ù
•Lowering of pH
•Lowering water activity
•Contribution to the ionic strength
•The effect of an un-dissociated salt
•Preservative addition
•Reduced redox potentials
|
|
Network ¡í µÎ³ú, ¸¶À½, ¿å±¸
³úÀÇ ÀÛµ¿¿ø¸®, Áöµµ¿ø¸®
°¨°¢ ±â°ü
º¸»ó½Ã½ºÅÛ
- ÇнÀ ÆÄÆäÃ÷
- ¸ñÀû µ¿±â ºÎ¿© ȸ·Î
½Ä¿å mechanism
- Food Pleasure
file.txt file.txt
|