한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권2호
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- Pages.488-494
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- 1999
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- 0367-6293(pISSN)
파김치와 배추김치의 발효양상
Fermentation Patterns of Green Onion Kimchi and Chinese Cabbage Kimchi
- 이헌주 (생명공학연구소 세포반응조절 R.U.) ;
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주윤정
(생명공학연구소 세포반응조절 R.U.) ;
-
박찬선
(생명공학연구소 세포반응조절 R.U.) ;
-
이정숙
(생명공학연구소 유전자은행사업실) ;
-
박용하
(생명공학연구소 유전자은행사업실) ;
-
안종석
(생명공학연구소 세포반응조절 R.U.) ;
- 민태익 (생명공학연구소 세포반응조절 R.U.)
- Lee, Hun-Joo (Cellular Response Modifier Research Unit, Korea Reseach Intitute of Bioscience and Biotechnology) ;
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Joo, Yun-Jung
(Cellular Response Modifier Research Unit, Korea Reseach Intitute of Bioscience and Biotechnology) ;
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Park, Chan-Sun
(Cellular Response Modifier Research Unit, Korea Reseach Intitute of Bioscience and Biotechnology) ;
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Lee, Jung-Sook
(Korean Collection for Type Cultures, Korea Reseach Intitute of Bioscience and Biotechnology) ;
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Park, Yong-Ha
(Korean Collection for Type Cultures, Korea Reseach Intitute of Bioscience and Biotechnology) ;
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Ahn, Jong-Seog
(Cellular Response Modifier Research Unit, Korea Reseach Intitute of Bioscience and Biotechnology) ;
- Mheen, Tae-Ick (Cellular Response Modifier Research Unit, Korea Reseach Intitute of Bioscience and Biotechnology)
- 발행 : 1999.04.30
초록
파김치와 배추김치를 제조하여
Changes of lactic acid bacteria and fermentation patterns were investigated during fermentation of Green Onion Kimchi and Chinese Cabbage Kimchi at 10 and