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Enhancing Food Quality of Chinese Cabbage Kimchi by Adding Oyster Shell Powder

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/377446
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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Hyoung-Hun Do(Department of Food Industrial Engineering, Graduate School of Global Fisheries, Pukyong National University)
  • Song-Hee Kim(Department of Food Science and Technology, Pukyong National University)
  • Ji-Hoon Kim(Department of Food Science and Technology, Pukyong National University)
  • Hae-Na Han(Department of Food Science and Technology, Pukyong National University)
  • Gab-Jin Kim(Department of Food Industrial Engineering, Graduate School of Global Fisheries, Pukyong National University)
  • Young-Mog Kim(Department of Food Industrial Engineering, Graduate School of Global Fisheries, Pukyong National University/Department of Food Science and Technology, Pukyong National University)