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18.97.14.91
한국어
ENG
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대구가톨릭대학교 식품과학연구소
식품과학지
고춧가루의 증자와 이를 이용한 김치의 품질
고춧가루의 증자와 이를 이용한 김치의 품질
Kimchi Fermentation with Steamd Red Pepper Powder and It's Quality
구연수(Yeun Soo Ku),조재욱(Jae Wook Cho),김순동(Soon Dong Kim)
대구가톨릭대학교 식품과학연구소
1997.01
식품과학지
vol. 9
17-23(7pages)
UCI
I410-ECN-0102-2009-590-006518228
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