Quality characteristics of salted mushroom treated under various processing methods and those of mushroom pickles - koreascholar

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Quality characteristics of salted mushroom treated under various processing methods and those of mushroom pickles

Bok-Eum Shin, Sang Bun Choi, Yong Seon Lee, Il Sun Baek, Jong In Choi, Guhyun Jung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/383577

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버섯

제23권 2호 통권 40호 (2019.10)
p.70

한국버섯학회 (The Korean Society of Mushroom Science)

저자

Bok-Eum Shin(Mushroom Research Institute, Gyeonggi Province ARES)
Sang Bun Choi(Mushroom Research Institute, Gyeonggi Province ARES)
Yong Seon Lee(Mushroom Research Institute, Gyeonggi Province ARES)
Il Sun Baek(Mushroom Research Institute, Gyeonggi Province ARES)
Jong In Choi(Mushroom Research Institute, Gyeonggi Province ARES)
Guhyun Jung(Mushroom Research Institute, Gyeonggi Province ARES)

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