Bulletin of Food Technology (식품기술)
- Volume 21 Issue 2
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- Pages.73-76
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- 2008
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- 1226-0452(pISSN)
Physicochemical Characteristics and Addition a Field Material of Mul-kimchi Suit to Turkish Taste
터키 현지형 물김치 개발을 위한 김치의 현지 재료첨가 및 이화학적 특성
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Lee, Myung-Ki
(Korea Food Research Institute) ;
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Yang, Hye-Jung
(Korea Food Research Institute) ;
- Moon, Sung-Won (Department of Hotel Food Service and Culinary Arts, Youngdong University) ;
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Lee, Kyoung-Won
(Korea Food Research Institute)
- Published : 2008.12.30
Abstract
Keywords