Comparison of the quality characteristics of kimchi with various precooling condition during storage.

논문 상세보기

모든 회원에게 무료로 제공됩니다.

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Minji Kim(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea, Department of Hospitality, Tourism and Culinary, Sejong University, Republic of Korea)
Dong Hyeon Park(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
Min Jung Lee(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
Ji Young Choi(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
Sung Jin Park(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
Seung-Joo Lee(Department of Hospitality, Tourism and Culinary, Sejong University, Republic of Korea)
Sung Hee Park(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)

같은 권호 다른 논문