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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2008; 12(4):226-230

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.4.226

Article

돌산 갓김치의 저온 발효과정 중 미생물 및 품질 특성의 변화

김두운1, 서윤주1, 정복미1,*
Changes in Microbial Growth and Quality Characteristics during Fermentation of Dolsan Leaf Mustard (Brassica juncea) Kimchi
Duwoon Kim1, Yoon-Joo Seo1, Bok-Mi Jung1,*
1전남대학교 식품 수산생명의학부
1Division of Food Science and Aqualife medicine, Chonnam National University
*Corresponding author: Bok-Mi Jung, Professor, Division of Food Science and Aqualife medicine, Chonnam National University, Yeosu, Chonnam 550-749, Republic of Korea. Tel: +82-61-659-3414; Fax: +82-61-659-3419, E-mail:jbm@chonnam.ac.kr

ⓒ Copyright 2008 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: Nov 30, 2008