|
KMID : 1011619900060020001
|
|
Korean Journal of Food and Cookey Science
1990 Volume.6 No. 2 p.1 ~ p.6
|
|
|
Effects of Preheating and Salt Concentration on Texture of Cucumber Kimchi during Fermentation
|
|
Huh Yoon-Jung
Lee Hye-Soo
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|