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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.4 = no.170, 2003년, pp.743 - 747
Tests show that the growth of lactic bacteria in kimchi varies according to the type and concentration of salt used. Weissella confusa, the early stage bacteria in kimchi fermentation, increased sharply after 5 hr of induction with 3% light salt and refined salt. However, the induction period length...
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