Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 5
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- Pages.613-618
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Microbiological Properties of Oiji (Korean Pickled Cucumbers) by the Addition of Pulsatilla koreana
할미꽃(백두옹, Pulsatilla koreana) 첨가량에 따른 오미지의 미생물학적 특성
- Han Bok-Ryo (Institute of Korean Royal Cusine) ;
-
Moon Hye-Kung
(Technology Innovation Center, Sangju University) ;
- Jo Jung-Soon (Dept. of Food and Nutrition, Myongji University) ;
-
Kim Jong-Kook
(Dept. of Food and Nutrition, Sangju University) ;
-
Kim Gwi-Young
(Dept. of Food and Nutrition, Sangju University) ;
- Kim June-Han (Dept. of Food and Nutrition, Sangju University)
- 한복려 (궁중음식연구원) ;
-
문혜경
(상주대학교 기술혁신센터) ;
- 조정순 (명지대학교 식품영양학과) ;
-
김종국
(상주대학교 식품영양학과) ;
-
김귀영
(상주대학교 식품영양학과) ;
- 김준한 (상주대학교 식품영양학과)
- Published : 2005.10.01
Abstract
This study was performed to analyze the microbiological properties of Oiji soaking solution and Oiji preserved with
Keywords