:: Journal of The Korean Society of Food Culture ::

Journal Search Engine

Quality Characteristics of Tongue Sole (Cynoglossus semilaevis) Jangajji with Different Types of Gochujang during Low Temperature Storage

In Seon Lee, Geum Ok Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.36-47

DOI:https://doi.org/10.7318/KJFC/2018.33.1.36
Open abstract

Copyright © Korean Society of Food Culture. All right reserved.