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Physicochemical Characteristics of Garlic from Daejeong Jeju and Major Cultivation Areas in Korea
- Source :
- Culinary Science & Hospitality Research. 15:59-66
- Publication Year :
- 2009
- Publisher :
- Culinary Society of Korea, 2009.
- Subjects :
- Chemistry
General Earth and Planetary Sciences
General Environmental Science
Subjects
Details
- ISSN :
- 24661023 and 24660752
- Volume :
- 15
- Database :
- OpenAIRE
- Journal :
- Culinary Science & Hospitality Research
- Accession number :
- edsair.doi...........0d00501045cbedd00478e55492c9e5d6
- Full Text :
- https://doi.org/10.20878/cshr.2009.15.1.005