It is generally recognized that Korea has long history of fermentation technology and the people use extraordinarily abundant amounts and varieties of fermented foods. The evidence of food fermentation goes back to 6000 B.C., the Primitive Pottery Age of Northeast Asia. This book was prepared for the 11th IUFoST World Congress of Food Science and Technology to be held in Seoul in April 22-27, 2001. The related articles written by the author during last 20 years were collected and some of them published in Korean were translated into English. The research papers on Korean fermented foods published in Korean journals since 1960 were surveyed, and 426 abstracts in English were collected for publication in this book.
저자 : Lee, Cherl-Ho
Born in August 18, 1945 in Hamheung, Korea.Married with Seung-Ok 깨, Three daughters, Jung-Sil, Moon-Sil and Han-Sil.Professor of Food Engineering, Korea University, Seoul, 136-701 Korea.Tel:82-2-3290-3414 / Fax: 82-2-927-5201e-mail: [email protected] / web site: www.chlee.netEducation1963∼1967 B.S. Agricultural Chemistry, Korea University, Seoul, Korea1970∼1971 Diploma, Malling Agricultural C... more