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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.34 no.1 = no.161, 2002년, pp.91 - 95
고영태 (덕성여자대학교 식품영양학과) , 강정화 (덕성여자대학교 식품영양학과)
Effects of freeze-drying time on the microbiological, sensory, and other characteristics of freeze-dried kimchi were investigated to optimize freeze-drying time for kimchi. Quality attributes of freeze-dried kimchi, including number of lactic acid bacteria (LAB), pH, sensory properties, brittleness,...
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