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18.97.9.171
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ENG
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대구가톨릭대학교 식품과학연구소
식품과학지
게껍질의 김치보존성 향상효과
게껍질의 김치보존성 향상효과
Effect of Crab Shell on Shelf - life Enhancement of Kimchi
김순동(Soon Dong Kim),김미향(Mee Hyang Kim),김일두(Ill Du Kim)
대구가톨릭대학교 식품과학연구소
1996.01
식품과학지
vol. 8
18-25(8pages)
UCI
I410-ECN-0102-2009-590-006519063
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