Standardization of Manufacturing Method and Lactic Acid Bacteria Growth and CO2 Levels of Nabak Kimchi at Different Fermentation Temperatures (나박김치의 제조 표준화 및 발효온도별 젖산균의 생육과 CO2 생성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.34 no.5
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- pp.707-714
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- 2005