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Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Woo-Po Park
- 서명/저자
- Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product / Woo-Po Park , Yong-Bum Cho, Soon-Kyung Chung, Seung-Cheol Lee, Mi-Jeong Lee
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 468-474
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258604
MARC
008200708s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aWoo-Po Park
■24510▼aChanges in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product▼dWoo-Po Park▼e Yong-Bum Cho, Soon-Kyung Chung, Seung-Cheol Lee, Mi-Jeong Lee
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 468-474
■500 ▼a참고문헌수록
■7001 ▼aYong-Bum Cho, Soon-Kyung Chung, Seung-Cheol Lee, Mi-Jeong Lee
■773 ▼tFood Science and Biotechnology▼gVolume10. Number5. (2001 October)▼d2001, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011424▼b60050258▼h8▼s2▼fP
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