Quality Characteristics of Mul-kimchi Prepared Using Eastern Deep Seawater Added with Chitosan-Ascorbate |
Lee, Ye-Kyung
(Dept. of Food Science and Technology, Catholic University of Daegu)
Shin, Kyung-Ok (Dept. of Food Science and Technology, Catholic University of Daegu) No, Hong-Kyoon (Dept. of Food Science and Technology, Catholic University of Daegu) Kim, Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu) |
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