한국조리학회지 (Culinary science and hospitality research)
- 제10권4호
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- Pages.178-189
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- 2004
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
송화 및 고추냉이 첨가가 김치 발효에 미치는 영향
The Effects of Pine Pollen and Horseradish on Fermentation of Kimchi
- Rha, Young-Ah (Department of Culinary Arts, Seoul Health College) ;
- Park, Jung-Nan (Korean Living Science Research Institute, Hanyang University) ;
- Na, Young-Sun (Department of Hotel Culinary Arts, Ansan College of Technology)
- 발행 : 2004.12.01
초록
This study was performed to investigate the effects of pine pollen and horseradish, which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at