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A study on the evaluation of preservatives in red ginseng products according to food types

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  • URLhttps://db.koreascholar.com/Article/Detail/414655
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Ji-Young Na(Dept. of Food Science and Technology, Seoul National University of Science and Technology)
  • Min-Su Chang(Dept. of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • Sung-Tae Kang(Dept. of Food Science and Technology, Seoul National University of Science and Technology)