최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.17 no.6, 2010년, pp.793 - 799
이은지 (부산대학교 식품영양학과) , 박소은 (부산대학교 식품영양학과) , 최혜선 (농촌진흥청 국립농업과학원) , 한귀정 (농촌진흥청 국립농업과학원) , 강순아 (서울벤처정보대학원대학교 발효식품과학과) , 박건영 (부산대학교 식품영양학과)
Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at
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