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Author: SeungRan Yoo

1 Articles are founded.

Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage
절임배추 및 김치 양념의 저장기간 중 품질 특성 변화
Korean J Food Preserv 2016;23(4):459-470.
https://doi.org/10.11002/kjfp.2016.23.4.459
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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