Changes in Organoleptic and Rheological Properties of Chinese Cabbage with Salting Condition |
Lee, Myung-Hee
(경북과학대학 첨단발효식품과)
Lee, Gee-Dong (경북과학대학 첨단발효식품과) Son, Kwang-Jin (우리들 식품(주)) Yoon, Sung-Ran (경북과학대학 전통식품연구소) Kim, Jeong-Sook (계명문화대학 식품과학과) Kwon, Joong-Ho (경북대학교 식품공학과) |
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