|
KMID : 1011619970130050578
|
|
Korean Journal of Food and Cookey Science
1997 Volume.13 No. 5 p.578 ~ p.584
|
|
|
Optimal Temperature and Salt Concentration for Low Salt Dongchimi Juice Preparation
|
|
Um Dae-Hyun
Chang Hak-Gil
Kim Jong-Goon
Kim Woo-Jung
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|