Standardization of Manufacturing Method and Lactic Acid Bacteria Growth and CO2 Levels of Nabak Kimchi at Different Fermentation Temperatures |
Kong, Chang-Suk
(Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
Seo, Jung-Ok (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) Bak, Soon-Sun (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) Rhee, Sook-Hee (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) Park, Kun-Young (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) |
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