KMID : 1024420070110010045
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Food Engineering Progress 2007 Volume.11 No. 1 p.45 ~ p.53
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Analysis of Traditional Injulmi Manufacturing Process 1: Steeping Process
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Tie Jin
Ryu Gi-Hyung
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Abstract
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KEYWORD
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steeping process, steeping time, chemical composition, physical properties
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FullTexts / Linksout information
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