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Jihyun Kim
, Yoosun Chung, Hae Ok Jung, Seunghee KyeJournal of The Korean Society of Food Culture :: Vol.37 No.3 pp.265-277
DOI:https://doi.org/10.7318/KJFC/2022.37.3.265
Open abstract
Jihyun Kim, Yoosun Chung, Hae Ok Jung, Seunghee Kye
Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.265-277
DOI:https://doi.org/10.7318/KJFC/2022.37.3.265