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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
Myung Ye Lee, Soon-Dong Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
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Effects of Gamma Irradiation on the Fermentative Microorganisms and Lactate Dehydrogenase Activity in Kimchi at Different Fermentation Stages
Effects of Gamma Irradiation on the Fermentative Microorganisms and Lactate Dehydrogenase Activity in Kimchi at Different Fermentation Stages
Hong Sun Yook, Dong-Ho Kim, Hyun-Pa Song, Hyun-Ja, | Korean Socity of Food Science&Nutrition | 2003 ,
3
金浦 陽村地方 産業團地 開發豫定敷地 文化遺蹟 地表調査 報告書
金浦 陽村地方 産業團地 開發豫定敷地 文化遺蹟 地表調査 報告書
한국문화재보호재단 문화재조사연구단[편]., 911.56-한16기-R | 한국문화재보호재단 | 2003 911.56-한16기-R,
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Helsinki Monitor
Martinus Nijhoff [, ]