18.97.14.89
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18.97.14.89
한국어
ENG
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대구가톨릭대학교 식품과학연구소
식품과학지
감균된 부재료를 사용한 김치의 숙성
감균된 부재료를 사용한 김치의 숙성
Fermentation of Kimchi with Decontaminated Sub - ingredients
박인경(In Kyung Park),구연수(Yeun Soo Ku),김순동(Soon Dong Kim)
대구가톨릭대학교 식품과학연구소
1997.01
식품과학지
vol. 9
1-6(6pages)
UCI
I410-ECN-0102-2009-590-006518995
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