Bulletin of Food Technology (식품기술)

Volume 21 Issue 2
/
Pages.62-66
/
2008
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1226-0452(pISSN)

Korea Food Research Institute (한국식품연구원)

권호 표지

The Effects of Added Black Sesame Powder on the Quality of Baechukimchi

검정깨 분말의 첨가가 배추김치의 품질에 미치는 영향

Moon, Sung-Won (Department of Hotel Food Service and Culinary Arts, Youngdong University) ;
Lee, Myung-Ki (Korea Food Research Institute)

문성원 (영동대학교 호텔외식조리학과) ;
이명기 (한국식품연구원)

Published : 2008.12.30

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Abstract

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