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Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi / Myung Ye Lee, Soon-Dong Kim
- 발행사항
- 서울 : Korean Socity of Food Science&Nutrition, 2003.
- 형태사항
- pp. 270-277
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60067678
MARC
008060206s2003 ULKa a KOR■022 ▼a1226332X
■245 ▼aCalcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi▼dMyung Ye Lee, Soon-Dong Kim
■260 ▼a서울▼bKorean Socity of Food Science&Nutrition▼c2003.
■300 ▼app. 270-277
■653 ▼aCALCIUM▼aLACTATE▼aTREATMENT▼aSALTING▼aCHINESE▼aCABBAGE▼aIMPROVES▼aFIRMNESS▼aSHELFLIFE▼aKIMCHI
■700 ▼aMyung Ye Lee, Soon-Dong Kim
■773 ▼tJournal of Food Scinece and Nutrition▼gVolume 8 Number 3 (2003 September)▼d2003, 09
■SIS ▼aS017800▼b60059665▼h8▼s2
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