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KMID : 0378019780210090098
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New Medical Journal
1978 Volume.21 No. 9 p.98 ~ p.100
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Studies on the Storage of Kimchi fermentation Korean cabbage preservated in the low temperature
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Abstract
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The changes in the-fermentation of Kimchi made of Korean cabbage storaged in room temperature and that in low temperature are as follows:
1. There were no great changes in pH, total acid and sugar during fermentation of Kimchi.
2. Kimchi made of Korean cabbage storaged in low temperature showed that had slower fermentation velocity and more lasted time in maintaining good taste than that in room temperature.
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KEYWORD
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FullTexts / Linksout information
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Listed journal information
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