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关键词
书目信息
页码
pp. 175-183
其它主题
Analisis organoleptico; Tecnologia de los alimentos; Aliment fermente; Rabano
语言
韩国人
注释
Summaries (En, Ko)
8 illus.; 3 tables; 34 ref.
类型
Summary; Bibliography
1998-08-15
AGRIS AP
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