The Changes in Firmness, Ca Content and Polygalacturonase and Pectinesterase Activities during Oyijangachi Preparation (오이장아찌 제조중 경도, 칼슘 함량, Polygalacturonase 및 Pectinesterase 활성 변화에 관한 연구)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.24 no.5
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- pp.796-802
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- 1995