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KMID : 0380619990310020433
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Korean Journal of Food Science and Technology
1999 Volume.31 No. 2 p.433 ~ p.440
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Quality Changes in Hot Sauce with Red Pepper Powder and/or Kochujang during Storage
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김현구/Kim, Hyun Ku
김유진/이성/유진영/권동진/정건섭/Kim, Yoo Jin/Lee, Sung/Yoo, Jin Young/Kwon, Dong Jin/Chung, Kun Sub
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Abstract
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KEYWORD
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FullTexts / Linksout information
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