Changes in Nutritional Ingredients of Salted Chines Cabbage after Super Cooling. - koreascholar

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Changes in Nutritional Ingredients of Salted Chines Cabbage after Super Cooling.

JiHyun Park, HaYun Kim, YongSik Choi, KyungMi Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/383449

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학술대회 및 심포지엄

2019 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2019.10)
p.166

한국산업식품공학회 (Korean Society for Food Engineering)

저자

JiHyun Park(National Institute of Agricultural Sciences)
HaYun Kim(National Institute of Agricultural Sciences)
YongSik Choi(National Institute of Agricultural Sciences)
KyungMi Kim(National Institute of Agricultural Sciences)

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