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한국식품조리과학회
한국식품조리과학회지
동치미의 발효숙성에 미치는 소금농도의 영향
동치미의 발효숙성에 미치는 소금농도의 영향
문성원 , 장명숙
한국식품조리과학회
1994.01
한국식품조리과학회지
vol. 10 iss. 2
219-219(1pages)
UCI
I410-ECN-0102-2009-570-007386762
₩ 1,000
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