Present Status and Development of Lactic Acid Fermented Foods in the Republic of Korea

摘要

UNIDO publication on lactic acid fermentation food in Korea R - covers (1) background; production of traditional fermented foods such as kimchi and aikhae and of yoghurt (2) recent studies in field (3) future research needs. Process statistics. Additional references: milk products, vegetables, fishery product processing, food technology, microorganisms.