Preparation of Mook with Sea Mustard and Sea Tangle 2. Calcium Contents and Histochemical Changes during Processing Mooks (미역과 다시마를 주원료로 한 묵 제조 2. 묵 제조 과정중 칼슘 함량 및 조직학적 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.23 no.1
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- pp.164-169
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- 1994