식품기술 (Bulletin of Food Technology)
- 제21권2호
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- Pages.62-66
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- 2008
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- 1226-0452(pISSN)
검정깨 분말의 첨가가 배추김치의 품질에 미치는 영향
The Effects of Added Black Sesame Powder on the Quality of Baechukimchi
- Moon, Sung-Won (Department of Hotel Food Service and Culinary Arts, Youngdong University) ;
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Lee, Myung-Ki
(Korea Food Research Institute)
- 발행 : 2008.12.30