한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제13권1호
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- Pages.83-87
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- 2000
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Bacteriocin의 첨가가 김치의 품질변화에 미치는 영향
Effect of Bacteriocin on Some Quality Changes during Fermentation of Kimchi
초록
The effect of commerical bacteriocin(Bc) was studied on some quality changes during fermentation of Kimchi at