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KMID : 0665220000130030201
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Korean Journal of Food and Nutrition
2000 Volume.13 No. 3 p.201 ~ p.212
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Effects of Sensory Acceptability for Kimchi Prepared with Different Conditions of Fermented Seafood and Red Pepper
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황금희/Hwang, Geum Hee
유영균/정두례/조남철/정난희/Yoo, Young Kyun/Chung, Doo Le/Cho, Nam Chul/Jung, Lan Hee
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Abstract
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