Proceedings of the Culinary Society of Korean Academy Conference (한국조리학회:학술대회논문집)
- 2004.04a
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- Pages.21-49
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- 2004
Effect of Prickly Pear(Fruits of Opuntia ficus-indica var. saboten) added on fermentation of Nabak Kimchi
백련초 첨가가 나박김치의 발효에 미치는 영향
Abstract
Keywords