Investigation on the History of the Muck (Traditional Starch Jelly) and Its Processing Methods Reviewed in the Ancient and the Modern Culinary Literatures (고문헌(1400년대~1800년대) 및 근대문헌(1900년대~1960년대)에 나타난 묵의 변천과 묵 쑤는 방법에 대한 고찰)
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- Journal of the Korean Society of Food Culture
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- v.23 no.1
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- pp.73-89
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- 2008