Proceedings of the Korean Society of Food and Cookery Science Conference (한국식품조리과학회:학술대회논문집)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Physicochemical Properties in Camellia japonica L. Leaf According to it′s Gathering Time

  • Kim, Bong-Sun (Dept. Food and Cooking Science, Sunchon National University) ;
  • Choi, Ok-Ja (Dept. Food and Cooking Science, Sunchon National University) ;
  • Shim, Ki-Hoon (Dept. Food and Cooking Science, Sunchon National University)
  • Published : 2004.10.01
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