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Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage)
Hye-In Ji
, Da-Mee KimJournal of The Korean Society of Food Culture :: Vol.37 No.3 pp.239-247
DOI:https://doi.org/10.7318/KJFC/2022.37.3.239
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Hye-In Ji
, Kyung-Hee KimJournal of The Korean Society of Food Culture :: Vol.37 No.1 pp.61-72
DOI:https://doi.org/10.7318/KJFC/2022.37.1.61
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