Fermentation Characteristics of Low-Salt Kimchi with Starters on Fermentation Temperature and Salt Concentration |
Moon, Sung-Won
(Dept. of Hotel & Foodservice Culinary Arts, Youngdong University)
Park, Sun-Hyun (Fermentation Food Research Center, Korea Food Research Institute) Kang, Byung-Sun (Dept. of Eco-Friendly Horticulture, Cheonan Yonam College) Lee, Myung-Ki (Fermentation Food Research Center, Korea Food Research Institute) |
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