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Perceived Characteristics of Grains during the Choseon Dynasty
Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.26-37
DOI:https://doi.org/10.7318/KJFC/2023.38.1.26
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Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.81-89
DOI:https://doi.org/10.7318/KJFC/2022.37.1.81
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Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.226-234
DOI:https://doi.org/10.7318/KJFC/2021.36.2.226
Open abstract