The Preservative Effect of Carbon Dioxide against Microbial Spoilage of Fermented Bread

Lee, Key-Pyoung

doi:10.13050/foodengprog.2002.6.1.79

Food Eng. Prog. 2002; 6(1):79-84

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.1.79

Article

발효 빵의 미생물 부패에 대한 이산화탄소의 보존효과

이기평 ¹ ^, ^*

The Preservative Effect of Carbon Dioxide against Microbial Spoilage of Fermented Bread

Key-Pyoung Lee ¹ ^, ^*

Author Information & Copyright ▼

¹공주대학교 자연과학대학 화학과

¹Department of Chemistry, College of Natural Sciences, Kongju National University, Kongju, Chungnam 314-701, Korea

^*Corresponding author: Key-Pyoung Lee, Department of Chemistry, College of Natural Sciences, Kongju National University, Kongiu, Chungnam 314-701, Korea. Phone: (041) 850-8497, E-mail: kplee@kongiu.ac.kr

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2002