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魯淑令,金鍾冕 全北大學校 師範大學 1979 사대논문집 Vol.5 No.-
This experiment was investigated for purpose of the clearfying the proper temperature and time needed to preserve the lactobacillus fermented products. The results obtained in this experiment were as follows : 1. The number of microorganisms in the lactobacillus fermented products were almost the same as the FAO value. 2. Microorganisms were stable at 4! but unstable at 15! and 25! in the passing of the time. 3. The range of pH changed was from 3.5 to 4.0. 4. The turbitdiy of the products was more changeable in groups A,B and D than in groups C and E.