발간자료
| 서명 | Hello Kimchi_A Sustainable Food |
|---|---|
| 저자 | 세계김치연구소 |
| 발행년월 | 2020.12. |
| ISBN | 979-11-87435-34-1(93570) |
| 링크 | |
| 조회수 | 600 |
| 자료 소개 / 비고 | |
|---|---|
| 목차 정보 |
* Kimchi: A Sustainable Food Source 1. Culture_Kimchi Culture: Adding Meaning to the Spirit of Sharing 2. Culture_The History of Kimchi and Kimjang Culture in North and South Korea 3. Science_Kimchi Fermentation and Lactic Acid Bacteria 4. Science_The Mechanism of Metabolite and Microorganism Production in Kimchi Fermentation 5. Industry_A New Approach to Kimchi 6. Recipe_ Ten Recipes Featuring Kimchi
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