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18.97.14.81
한국어
ENG
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대구가톨릭대학교 식품과학연구소
식품과학지
배추의 소금절임시 염수의 초기온도가 김치숙성에 미치는 영향
배추의 소금절임시 염수의 초기온도가 김치숙성에 미치는 영향
Effect of Initial Temperature of Salt Solution during Salting on the Fementation of Kimchi
박인경(In Kyung Park),김순희(Soon Hee Kim),김순동(Soon Dong Kim)
대구가톨릭대학교 식품과학연구소
1996.01
식품과학지
vol. 8
11-17(7pages)
UCI
I410-ECN-0102-2009-590-006519078
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