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Changes in Nutritional Ingredients of Salted Chines Cabbage after Super Cooling.

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/383449
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • JiHyun Park(National Institute of Agricultural Sciences)
  • HaYun Kim(National Institute of Agricultural Sciences)
  • YongSik Choi(National Institute of Agricultural Sciences)
  • KyungMi Kim(National Institute of Agricultural Sciences)