Open AccessQuality Characteristics of Kimchi with Mulberry Leaves Enzyme Liquid and its Acceptability by Middle School Students
Author(s) -
Youngsook Lee,
JeongOk Rho
Publication year - 2014
Publication title -
han-guk saenghwal gwahakoeji/han'gug saeng'hwal gwahag hoeji
Language(s) - English
Resource type - Journals
eISSN - 2234-3768
pISSN - 1226-0851
DOI - 10.5934/kjhe.2014.23.3.467
Subject(s) - fermentation , titratable acid , food science , chemistry , lactic acid , taste , bacteria , mathematics , biology , genetics