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Effects of mustard seed (Brassica juncea) during preservation of soup for Naengmyon

1997

Seo, K.I. (Tongkuk Junior College, Chilkok (Korea Republic). Department of Traditional Fermented Food) | Kang, K.S. (Pusan Junior College, Pusan (Korea Republic). Department of Food Processing) | Shim, K.H. (Gyeongsang National University, Chinju (Korea Republic). Department of Food Science and Technology)

AGROVOC Keywords
bacteria cell counting escherichia coli mostaza moutarde mustard pasta pastas alimenticias potage preservation sopas soups volatile compounds
Bibliographic information
Volume 29 Issue 1 ISSN 0367-6293
Pagination
pp. 51-56
Other Subjects
Conteo de celulas; Compuesto volatil; Numeration cellulaire; Pate alimentaire; Compose volatil; Preservacion
Language
Korean
Note
Summaries (En, Ko)
5 illus.; 1 table; 19 ref.
Type
Summary
1997-08-15
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