대한가정학회지 (Journal of the Korean Home Economics Association)
- 제25권4호
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- Pages.57-62
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- 1987
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- 1225-0937(pISSN)
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- 2234-2818(eISSN)
김치저장중 총세균.유산균 및 물성변화에 관한 연구
Change of Total Bacteria, Lactic bacteria and Textural Parameters during Kimchi Preservation
초록
To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5
키워드