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18.97.9.172
한국어
ENG
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대구가톨릭대학교 식품과학연구소
식품과학지
김치액의 색상에 의한 배추 김치의 품질 평가
김치액의 색상에 의한 배추 김치의 품질 평가
Quality Evaluation of Korean Cabbage Kimchi by Instrumentally Measured Color Values of Kimchi Juice
이명숙(Meung Sook Lee),김순동(Soon Dong Kim),이명희(Myung Hee Lee),노홍균(Houng Kyoon No)
대구가톨릭대학교 식품과학연구소
1992.01
식품과학지
vol. 4
103-103(1pages)
UCI
I410-ECN-0102-2009-590-006518662
₩ 1,000
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