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배추절임 및 스타터 배양 양념을 이용한 김치 발효의 최적화 : Optimization of brining of Chinese cabbage and Kimchi fermentation using starter-cultured seasoning mixture
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- Authors
- Advisor
- 황인경
- Issue Date
- 2000
- Publisher
- 서울대학교 대학원
- Keywords
- 개량염 ; modified salt ; 조직감 ; texture ; 관능검사 ; seasoning mixture ; 김치양념 ; starter ; 스타터 ; Leuconostoc mesenteroides
- Description
- 학위논문(박사)--서울대학교 대학원 :식품영양학과,2000.
- Language
- Korean
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000069461
https://hdl.handle.net/10371/34900
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