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Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento / Jin Hee Kim, Mee Ree Kim
- 발행사항
- 서울 : Korean Socity of Food Science&Nutrition, 2004.
- 형태사항
- pp. 126-132
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60067103
MARC
008060203s2004 ULKa a KOR■022 ▼a1226332X
■245 ▼aPhysicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento▼dJin Hee Kim, Mee Ree Kim
■260 ▼a서울▼bKorean Socity of Food Science&Nutrition▼c2004.
■300 ▼app. 126-132
■653 ▼aPHYSICOCHEMICAL▼aSENSORY▼aCHARACTERISTICS▼aKAKDUGI▼aRED▼aPEPPER▼aREPLACED▼aPIMIENTO
■700 ▼aJin Hee Kim, Mee Ree Kim
■773 ▼tJournal of Food Scinece and Nutrition▼gVolume 9 Number 2 (2004 June)▼d2004, 06
■SIS ▼aS017803▼b60059665▼h8▼s2
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