|
KMID : 0380620050370050768
|
|
Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.768 ~ p.775
|
|
|
Engineering/Processing/Sensory Evaluation : Quality Characteristics of Jochung Containing Various Level of Letinus edodes Powder
|
|
박정숙/Park JS
나환식/Na HS
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
Jochung, Lentinus edodes, physicochemical properties, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|