Effects of Various Salts Composition and Preheating Treatment of Brine on the Texture of Pickled Cucumbers - koreascholar

논문 상세보기

Effects of Various Salts Composition and Preheating Treatment of Brine on the Texture of Pickled Cucumbers

Kyung Mi Yoo, Bo Kyung Moon

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375979

모든 회원에게 무료로 제공됩니다.

한국식품영양학회 학술대회논문집

2014년 한국식품영양학회 동계학술대회 (2014.12)
p.105

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Kyung Mi Yoo(Dept. of Food and Nutrition, Soong-Eui Women's College)
Bo Kyung Moon(Dept. of Food and Nutrition, Chung-Ang University)

같은 권호 다른 논문