KMID : 1134820030320060870
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Journal of the Korean Society of Food Science and Nutrition 2003 Volume.32 No. 6 p.870 ~ p.875
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Effects of the Red Pepper Powders Dried in Hot - Air by Various Processing Methods on Quality of Kochujang during Fermentation
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¹Ú¼ÒÈñ/Park SH
±¸ÇýÁø/ÀÓÈ£¼ö/À¯ÁøÇö/Ȳ¼º¿¬/½Å¾ðȯ/¹Ú¿µÈñ/ÀÌÁ¾È£/Á¶Àç¼±/Koo HJ/Lim HS/Yoo JH/Hwang SY/Sihn EH/Park YH/Lee JH/Cho JS
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Abstract
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KEYWORD
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