Journal of the Korean Home Economics Association 1966;5(1):742-748.
밥의 변패에 (變敗) 관한 연구 - 주로 하절 (夏節) 식기별 조사 -
김경희
밥의 변패에 관한 연구 -주로 하절 식기별 조사-
Kyung Hee Kim
ABSTRACT
Studies were made by measuring number of bacteria, water content, acidity and sugar content on spoiling at different kinds of containers in Summer season, to determine better kinds of containers adoptable for storing cooked rice being the most important food for Korean. It was found that brass, aluminum and porcelain containeres are not recommendable, whereas wooden containers such as a bamboo case (Sokori), a wooden box and a gourd pitcher (Bakaji) are quite useful for at least 24 hour storage even in hot Summer time.
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