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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.18 no.5, 2011년, pp.786 - 794
장지윤 (조선대학교 식품영양학과.김치연구센터) , 최유리 (조선대학교 식품영양학과.김치연구센터) , 장해춘 (조선대학교 식품영양학과.김치연구센터)
To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) we...
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