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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
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 황인경 | - |
| dc.contributor.author | 서성희 | - |
| dc.date.accessioned | 2010-01-16T16:40:37Z | - |
| dc.date.available | 2010-01-16T16:40:37Z | - |
| dc.date.copyright | 2000. | - |
| dc.date.issued | 2000 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000069461 | kor |
| dc.identifier.uri | https://hdl.handle.net/10371/34900 | - |
| dc.description | 학위논문(박사)--서울대학교 대학원 :식품영양학과,2000. | ko |
| dc.format.extent | xv, 163 p. | ko |
| dc.language.iso | ko | ko |
| dc.publisher | 서울대학교 대학원 | ko |
| dc.subject | 개량염 | ko |
| dc.subject | modified salt | ko |
| dc.subject | 조직감 | ko |
| dc.subject | texture | ko |
| dc.subject | 관능검사 | ko |
| dc.subject | seasoning mixture | ko |
| dc.subject | 김치양념 | ko |
| dc.subject | starter | ko |
| dc.subject | 스타터 | ko |
| dc.subject | Leuconostoc mesenteroides | ko |
| dc.title | 배추절임 및 스타터 배양 양념을 이용한 김치 발효의 최적화 | ko |
| dc.title.alternative | Optimization of brining of Chinese cabbage and Kimchi fermentation using starter-cultured seasoning mixture | ko |
| dc.type | Thesis | - |
| dc.contributor.department | 식품영양학과 | - |
| dc.description.degree | Doctor | ko |
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