Effect of Aging and Addition of Ingredients on the Preference of coriander Kimchi - koreascholar

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Effect of Aging and Addition of Ingredients on the Preference of coriander Kimchi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373424

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한국식생활문화학회학술대회 논문집

2017 7th Asian Food Study Conference (2017.11)
p.344

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Juhyeon Kim(Department of Food Service and Culinary Art Tech., Dong Seoul University)

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