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Kimchi is made of vegetables mixed with spices such as red pepper powder, garlic, fish sauce etc.
Koreans use all kinds of vegetables to make kimchi.
The most common vegetables used are chinese cabbages, radishes, cucumbers, leeks and sesame leaves.
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d soy sauce, the salty taste and flavor come alive, but adding too much is not recommended because it can be felt if you add too much. The kimchi stew that has been boiled so far becomes quite delicious, but it is good to add red pepper powder or salt while checking the taste and if you feel that th
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irradiation, J. Am. Chem. Soc., 126(15), 4782-4783.
Zhu, J., Zheng, W., He, B., Zhang, J., Anpo, M., 2004, Characterization of Fe-TiO2 photocatalysts synthesized by hydrothermal method and their photocatalytic reactivity for degradation of XRG dye diluted in water, J. Mol. Catal. A: Chem., 216(1),
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, 김영숙, 최동원 공저(2003), 식품분석실험, 광문각
(식품미생물학실험)
실험보고서
- Isolation of LAB -
From Kimchi
담당교수님 : 교수님
제출일 : 2008. 03. 25.
제출자 : 식품공학과 1. Introduction
2. Materials & Method
3. Result & Discussion
4. Reference
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ter Kimchi
A pink-tinged kimchi made with napa, thinly-sliced radish, minari (Korean parsley), in water.
102. 배추김치[baechu-kimchi] Kimchi
Cured and fermented napa cabbage kimchi, mixed with julienned white radish, leek, garlic, ginger, red chili powder, salt and fish sauce. This is the most commo
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irradiation)를 이용한 제거법에 대해서도 현재 연구가 진행되고 있으며 최근에는 나노막 (NF)과 역삼투막 (RO)을 이용한 PFCs의 제거 연구도 많이 진행중이다.
3-2 일상 생활에서의 과불화 화합물
과불화 화합물이라는 용어는 생소하지만 가정마다
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ginger and for An-Dong, radish and powdered red pepper are added. An-Dong Fermented rice punch is a delicacy that has three kinds of tastes such as somewhat hot, sour and sweet. 1. Kimchi 김치
2. Bibimbab 비빔밥
3. Dduk-gook떡국
4. Naengmyeon (cold noodles)냉면
5. Rice dessert drin
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