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KMID : 1134820040330020386
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Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 2 p.386 ~ p.391
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Physicochemical Characteristics of Sangju Traditional Dried Persimmons during Drying Process
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강우원/Kang WW
김종국/오상룡/김준한/한진희/양진무/최종욱/Kim JK/Oh SL/Kim JH/Han JH/Yang JM/Choi JU
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Abstract
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KEYWORD
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