Comparison of fermentation characteristics of the main types of Chinese cabbage Kimchi
1996
Park, W.S. | Moon, S.W. | Lee, M.K. | Ahn, B.H. | Koo, Y.J. | Kim, K.H. (Korea Food Research Institute, Sungnam (Korea Republic). Food Technology Division)
AGROVOC关键词
书目信息
Foods and Biotechnology (Korea Republic)
卷
5
期
2
ISSN
1225-5173
页码
pp. 128-135
其它主题
Republica de corea; Tecnicas analiticas; Fermentacion; Produit fermente; Republique de coree; Acidos; Acido lactico
语言
英语
注释
Summaries (En)
1 illus.; 6 tables; 32 ref.
类型
Numerical Data; Bibliography; Summary
1996-08-15
AGRIS AP
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