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Author: Hyunsoo Lee

1 Articles are founded.

Evaluating the quality stability of black vinegar-based salad sauce during storage
현미흑초 기반 샐러드 소스의 저장 중 품질안정성 평가
Korean J Food Preserv 2019;26(2):141-147.
https://doi.org/10.11002/kjfp.2019.26.2.141
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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