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Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.99-111
DOI:https://doi.org/10.7318/KJFC/2023.38.2.99
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Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.567-576
DOI:https://doi.org/10.7318/KJFC/2014.29.6.567
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Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463
DOI:https://doi.org/10.7318/KJFC/2014.29.5.454
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Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines
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DOI:https://doi.org/10.7318/KJFC/2014.29.3.278
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