|
KMID : 0380620000320040851
|
|
Korean Journal of Food Science and Technology
2000 Volume.32 No. 4 p.851 ~ p.859
|
|
|
Sensory Evaluation and Changes in Physiochemical Properties , and Microflora and Enzyme Acitivities of Pumpkin - added Kochujang
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|