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Studies on the Traditional Korean Soy Sauce

ֽ 1964 7 10ȣ p.85 ~ 87
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Abstract


The authors analysed the contents of total nitrogen and NaCl in Korean traditional home made 450 cases of Soy Sauce sampling from the urban and rural areas.
The results of experiment are summarized as follows:
1. The mean value of total nitrogen in Soy Saucs is 0.580.169 9/dl, and 95% range is 0.240.82 g/dl.
2. The mean concentration of NaCl in Soy Sauce is 27.32.86 g/dl, and 95 range is 21.633.0 g/dl.

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