Changes in Organoleptic Properties of Chinese Cabbage Kimchi Adding Pinemushroom during Storage |
이기동
(경북과학대학 첨단발효식품과)
이명희 (경북과학대학 첨단발효식품과) 손광진 (우리들식품(주)) 윤성란 (경북과학대학 전통식품연구소) 김정숙 (계명문화대학 식품과학과) 권중호 (경북대학교 식품공학과) |
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