KMID : 1011619870030010064
|
|
Korean Journal of Food and Cookey Science 1987 Volume.3 No. 1 p.64 ~ p.70
|
|
Changes in the Chemical Composition and Textural Properties of Korean cabbage during salting
|
|
Lee Hee-Seop
Lee Cherl-Ho Lee Gui-Chu
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|