Quality control manual for KIMCHI (fermented chinese cabbage, Brassica Pekinensis) production
The purpose of this activity was to create a quality control manual for kimchi production. A preliminary study was conducted in order to verify the process used for preparation of kimchi at laboratory scale. Two critical factors affecting kimchi formulation were identified: spiciness and saltiness....
| Príomhchruthaitheoir: | |
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| Rannpháirtithe: | |
| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
1993.
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| Ábhair: |