Study of mei puree and lactic acid additives on kimchi products
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 99 === Kimchi of the raw materials for Chinese cabbage, were salted and desalination, then add garlic, ginger, green onion, onion, pepper, salt, and pickled fish sauce , through natural fermentation with a unique flavor by the fermentation products. Kimchi found i...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/70096947511937107844 |