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KMID : 1134820060350060786
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 6 p.786 ~ p.790
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Effect of Salting Methods on Component and Quality Characteristics of Eggplants
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윤경영/Yoon KY
홍주연/신승렬/Hong JY/Shin SR
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Abstract
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KEYWORD
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eggplant, vegetable, fruit, salting, protein
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FullTexts / Linksout information
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Listed journal information
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