Effect of the water quality on the variation of ascorbic acid content during Yulmoo Mul-kimchi fermentation
1998
Kim, Y.J. | Oh, J.Y. | Hahn, Y.S. | Lee, T.Y. (Sungshin Women's University, Seoul (Korea Republic). Department of Food and Nutrition)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 175-183
Other Subjects
Analisis organoleptico; Tecnologia de los alimentos; Aliment fermente; Rabano
Language
Korean
Note
Summaries (En, Ko)
8 illus.; 3 tables; 34 ref.
Type
Summary; Bibliography
1998-08-15
AGRIS AP
Data Provider
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