한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제16권4호
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- Pages.268-277
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- 1987
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
재료를 달리한 김치의 품질
Quality Characteristics of Kimchis with different Ingredients
- 김명희 (전남대학교 자연과학대학 식품영양학과) ;
- 신말식 (전남대학교 자연과학대학 식품영양학과) ;
- 전덕영 (전남대학교 자연과학대학 식품영양학과) ;
- 홍윤호 (전남대학교 자연과학대학 식품영양학과) ;
- 임현숙 (전남대학교 자연과학대학 식품영양학과)
- Kim, Myung-Hee (Food and Nutrition Chonam National University) ;
- Shin, Mal-Sik (Food and Nutrition Chonam National University) ;
- Jhon, Deok-Young (Food and Nutrition Chonam National University) ;
- Hong, Yoon-Ho (Food and Nutrition Chonam National University) ;
- Lim, Hyun-Sook (Food and Nutrition Chonam National University)
- 발행 : 1987.11.30
초록
재료(고추가루, 파, 마늘, 생강)를 달리하여 담근 김치를
The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at
키워드