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Changes of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time KCI 등재

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  • URLhttps://db.koreascholar.com/Article/Detail/286613
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Y.H. Doh(Food Marketing & Engineering Div., Korea Food Research Institute) Corresponding author
  • J.B. Park(Food Marketing & Engineering Div., Korea Food Research Institute)