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Effect of dehydration and freezing methods on the physicochemical properties of salted cabbage

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/428777
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Hui Eun Kim(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea, Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Republic of Korea)
  • Yun-Jeong Choi(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
  • Ju Young Lim(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
  • Dong Hyeon Park(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
  • Sung Hee Park(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
  • Mi-Ai Lee(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)