In:
Journal of the Korean Society of Food Science and Nutrition, The Korean Society of Food Science and Nutrition, Vol. 38, No. 8 ( 2009-08-31), p. 1097-1103
Type of Medium:
Online Resource
ISSN:
1226-3311
Uniform Title:
당근발효액 첨가에 따른 닭꼬치의 품질 특성
DOI:
10.3746/jkfn.2009.38.8.1097
Language:
English
Publisher:
The Korean Society of Food Science and Nutrition
Publication Date:
2009