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Change of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time
Change of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time
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MARC
008050829s2000 ULKa a KOR■022 ▼a12264768
■245 ▼aChange of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time▼dY. H. Doh, J. B. Park 공저
■260 ▼a서울▼b한국산업식품공학회▼c2000.
■300 ▼app. 182-187
■653 ▼aCHANGE▼aPARTIAL▼aSALINITY▼aCUTTING▼aFORCE▼aCHINESE▼aCABBAGE▼aBRINE▼aCONCENTRATION▼aSALTING
■700 ▼aY. H. Doh, J. B. Park
■773 ▼t산업식품공학▼g제4권 제3호 (2000년 11월)▼d2000, 11
■SIS ▼aS011552▼b60050522▼h1▼s2▼fP
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