Citation
Normah Omar, . and Ku Hasnah Ku Abdullah, . Processing of kimchi. pp. 39-43. ISSN 0127-4171
Abstract
Kimchi a traditional Korean dish is obtained from natural lactic acid fermentation on chinese cabbage and/or giant radish. Microorganisms play an important role in the production of kimchi; among which are Leuconostoc mesenteroides Lactobacillus plantarum and L. brevis. Methods of processing changes during fermentation storage and preservation as well as problem faced during processing of kimchi are discussed.
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Abstract
Kimchi a traditional Korean dish is obtained from natural lactic acid fermentation on chinese cabbage and/or giant radish. Microorganisms play an important role in the production of kimchi; among which are Leuconostoc mesenteroides Lactobacillus plantarum and L. brevis. Methods of processing changes during fermentation storage and preservation as well as problem faced during processing of kimchi are discussed.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 2 col. plates; 5 ref. Summary (En Ms) |
| AGROVOC Term: | BRASSICA CHINENSIS |
| AGROVOC Term: | PRODUCTOS FERMENTADOS |
| AGROVOC Term: | RAPHANUS SATIVUS |
| AGROVOC Term: | LEUCONOSTOC/ LACTOBACILLUS |
| AGROVOC Term: | FERMENTACION LACTICA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/19939 |
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