Initial Control of Microorganism in Kimchi by the Modified Preparation Method of Seasoning Mixture and the Pretreatment of Electrolyzed Acid-Water (전해산화수 전처리 및 양념류 제조방법에 따른 김치의 초기 미생물 제어)
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- Korean Journal of Food Science and Technology
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- v.28 no.6
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- pp.1104-1110
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- 1996