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KMID : 0380620040360050784
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 5 p.784 ~ p.789
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Microbiology/Fermentation/Biotechnology : Quality Characteristics of Kimchi Prepared with Different Part of Chinese Cabbage and Its Quality Change by Freeze-drying
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고영태/Ko YT
이주연/Lee JY
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Abstract
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KEYWORD
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kimchi, Chinese cabbage, midlib, leaf
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FullTexts / Linksout information
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Listed journal information
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