한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권1호
- /
- Pages.68-74
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- 1989
- /
- 0367-6293(pISSN)
마늘 첨가량을 달리한 김치의 숙성에 따른 변화
Changes of Kimchis Contained Different Garlic Contents During Fermentation
- 이상금 (전남대학교 식품영양학과) ;
-
신말식
(전남대학교 식품영양학과) ;
-
전덕영
(전남대학교 식품영양학과) ;
- 홍윤호 (전남대학교 식품영양학과) ;
- 임현숙 (전남대학교 식품영양학과)
- Lee, Sang-Keum (Department of Food Science and Nutrition, Chonnam National University) ;
-
Shin, Mal-Shik
(Department of Food Science and Nutrition, Chonnam National University) ;
-
Jhong, Deok-Young
(Department of Food Science and Nutrition, Chonnam National University) ;
- Hong, Youn-Ho (Department of Food Science and Nutrition, Chonnam National University) ;
- Lim, Hyun-Sook (Department of Food Science and Nutrition, Chonnam National University)
- 발행 : 1989.02.01
초록
마늘의 함량을 달리하여 담근 김치를
The changes of the contents of chemical components and sensory evaluation of Kimchis which were prepared by addition of different amounts of garlic were investigated during fermentation at