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

논문 상세보기

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

모든 회원에게 무료로 제공됩니다.

학술대회 및 심포지엄

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

한국산업식품공학회 (Korean Society for Food Engineering)

저자

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

같은 권호 다른 논문