18.97.14.81
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18.97.14.81
한국어
ENG
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대구가톨릭대학교 식품과학연구소
식품과학지
복발효 감식초의 품질
복발효 감식초의 품질
Quality of Persimmon Vinegar Fermented by Complex Fermentation method
김미경(Mee Kyung Kim),김미정(Mee Jung Kim),김소연(So Yeun Kim),정대성(Dae Sung Jung),정용진(Yong Jin Jung),김순동(Soon Dong Kim)
대구가톨릭대학교 식품과학연구소
1994.01
식품과학지
vol. 6
45-50(6pages)
UCI
I410-ECN-0102-2009-590-006518420
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