Comparison of Physicochemical Properties of Kimchi according to Antibacterial Containers - koreascholar

논문 상세보기

Comparison of Physicochemical Properties of Kimchi according to Antibacterial Containers

Hye Soon Lee, Yoon Ji Kang, Kyung Hwa Park, Young Jin Lee, Akiko Moriya, Seoghee Ko, Nariyah Woo

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373061

모든 회원에게 무료로 제공됩니다.

한국식생활문화학회학술대회 논문집

2018 춘계연합학술대회 -㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2018.06)
p.235

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Hye Soon Lee(Department of Food Science and Technology, Hoseo University)
Yoon Ji Kang(Department of Food Science and Technology, Hoseo University)
Kyung Hwa Park(Department of Food Science and Technology, Hoseo University)
Young Jin Lee(Department of Food Science and Technology, Hoseo University)
Akiko Moriya(Department of Food and Nutrition, Kagawa Nutrition University)
Seoghee Ko(Department of Food and Nutrition, Sungshin University)
Nariyah Woo(Department of Food Science and Technology, Hoseo University)