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어성초 동결건조 분말을 첨가한 배추김치의 품질특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김순미 | - |
| dc.date.available | 2020-04-24T15:45:52Z | - |
| dc.date.issued | 2009-06-18 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/33597 | - |
| dc.title | 어성초 동결건조 분말을 첨가한 배추김치의 품질특성 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2009 한국식품영양학과 하계 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 서울교육문화회관 | - |
| dc.citation.endPage | 96 | - |
| dc.citation.startPage | 96 | - |
| dc.citation.title | 식생활과 맛 성분 | - |
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Collections - 바이오나노대학 > 식품영양학과 > 2. Conference Papers
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Related Researcher
- Kim, Soon Mi
- BioNano Technology (Department of Food & Nutrition)