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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1998; 2(3):192-196

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.192

Article

지방산과 에스테르 첨가에 따룬 깁치의 발효 특성

김명 환1,*
Effect of Fatty Acid or Ester Addition on the Kimchi Fermentation Property
Myung-Hwan Kim1,*
1단국대학교 식품공학과
1Depatrment of Food Engineering, Dankook University
*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan, Chungnam 330-714, Korea

ⓒ Copyright 1998 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: Dec 31, 1998