Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 15 Issue 2
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- Pages.118-122
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- 1983
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- 0367-6293(pISSN)
Studies on the Fermentation of Egg by Lactic Acid Bacteria -I. Change of Lactic Acid Bacterial Cell Counts, Titrable Acidity and pH in Fermented Egg-
유산균(乳酸菌)에 의(依)한 란(卵)의 발효(醱酵)에 관(關)한 연구(硏究) -제(第) 1 보(報) : 발효란중(醱酵卵中)의 유산균수(乳酸菌數), 적정산도(滴定酸度) 및 pH 변화(變化)-
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Kim, Chang-Han
(Department of Animal Husbandary Manufacturing, Kon-Kuk University) ;
- Ha, Jung-Uk (Department of Food Science and Technology, Kyung Nam University) ;
- Kim, Si-Goan (Korean Ginseng & Tobacco Research Institute)
- Published : 1983.01.01
Abstract
The whole eggs with of without added 1% of glucose, lactose and sucrose respectively were pasteurized at
본(本) 실험(實驗)은
Keywords