Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 2
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- Pages.218-221
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Characteristics of Gas Formation during Fermentation of Kimchi
김치발효 중 가스발생 특성에 관한 연구
- Kim, Soon-Dong (Department of Food Science and Technology, Catholic University of Taegu) ;
- Kim, Deok-Hee (Department of Food Science and Technology, Catholic University of Taegu) ;
- Kim, Mee-Kyung (Department of Food Science and Technology, Catholic University of Taegu) ;
- Kim, Mi-Yeung (Department of Food Science and Technology, Catholic University of Taegu)
- Published : 2000.06.01
Abstract
The effect of the amounts of kimchi (100, 200 and 300 g) and fermentation temperature (10, 15 and 20