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Comparison of Homemade and Commercial Chinese Cabbage Kimchi on pH,Acidity and Salinity
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 엄애선 | - |
| dc.date.accessioned | 2021-08-03T20:37:27Z | - |
| dc.date.available | 2021-08-03T20:37:27Z | - |
| dc.date.issued | 2009-11-13 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/60070 | - |
| dc.title | Comparison of Homemade and Commercial Chinese Cabbage Kimchi on pH,Acidity and Salinity | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | Asia Pacific Symposium on Food Safety 2009 | - |
| dc.citation.conferencePlace | 서울교육문화회관 | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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