Quality evaluation of Korean cabbage kimchi by instrumentally measured color values of kimchi juice.
1992
No H.K. | Lee M.H. | Lee M.S. | Kim S.D.
AGROVOC关键词
书目信息
其它主题
Acidite; Analisis organoleptico; Qualite; Produit fermente; Murissage
注释
9 illus.; 3 tables; 36 ref. Summaries (En, Ko).
类型
Journal Article; Journal Part; Bibliography; Book; Monograph; Summary
来源
Journal-of-The-Korean-Society-of-Food-and-Nutrition (Korea Republic). (Apr 1992). v. 21(2) p.163-170.
团体作者
Hyosung Women' s University, Pusan (Korea Republic). Department of Food Science and Technology
2012-11-15
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