|
KMID : 1134820030320040526
|
|
Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 4 p.526 ~ p.530
|
|
|
Effects of Various Salt Concentrations on Physicochemical Properties of Brined Cucumbers for Pickle Process
|
|
박용곤/Park YK
박미원/최인욱/최희돈/Park MW/Choi IW/Choi HD
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|