한국조리학회지 (Culinary science and hospitality research)
- 제11권2호
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- Pages.91-109
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- 2005
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
물의 종류를 달리한 동치미의 발효과정 중 비타민 C와 젖산균수의 변화
The Changes of Vitamin C and Lactic Acid Bacteria Count in Dongchimi used Different Kinds of Water
- Ahn, Gee-Jung (Dept. of Food and Nutrition, Seoul Women's University) ;
- Shim, Young-Hyun (Dept. of Food and Nutrition, Seoul Women's University) ;
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Yoo, Chang-Hee
(Dept. of Food and Nutrition, Seoul Women's University)
- 발행 : 2005.06.01
초록
The purpose of this study was to investigate the changes of vitamin C and lactic acid bacteria count in Dongchimi used different kinds of water (distilled water, purified water, Cho Jung Carbonated Natural water). Dongchimi used different kinds of water was fermented at