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KMID : 1134820050340050707
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Journal of the Korean Society of Food Science and Nutrition
2005 Volume.34 No. 5 p.707 ~ p.714
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Standardization of Manufacturing Method and Lactic Acid Bacteria Growth and CO₂ Levels of Nabak Kimchi at Different Fermentation Temperatures
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공창숙/Kong CS
서정옥/박순선/이숙희/박건영/Seo JO/Bak SS/Rhee SH/Park KY
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Abstract
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KEYWORD
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