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Jeotgal
Free Amino Acid and Volatile Compound Profiles of Jeotgal
Great Food, Great Stories from Korea
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Properties of Saeu Jeotgal (Shrimp Jeotgal) Prepared with Different Types of Salts
Epapyrus PDF Document
Korean Traditional Fermented Foods - a Potential Resource of Beneficial Microorganisms and Their Applications
Microbial Communities and Physicochemical Properties Of
Genomic Insights Into Staphylococcus Equorum KS1039 As a Potential
The Symbol of Korean Culture
K -FOOD Com Bining Flavor, H Ealth, and N Ature
Korean Diet: Characteristics and Historical Background
『Soy Sauce Usage in the Philippines, Thailand and Vietnam』
『Asian Soy Sauces in Japan』 Food Coordinator and Cooking Culture Researcher, Nami Fukutome
Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products
Food Storytelling and Its Development in Gangwon Province, Korea1-Focused on Kim Yu-Jeong's Novels
Sunchang Gochujang (Korean Red Chili Paste): the Unfolding of Authenticity
Inheritance of Royal Cuisine
The Humanistic Understanding of Kimchi
Top View
The Korean Food (1)
Medicinal Food Understanding in Korean Gastronomic Culture Serdar Oktay* and Erhun Kemal Ekinci
Namul, the Driving Force Behind Health and High Vegetable Consumption in Korea Soon-Hee Kim1*, Dae Young Kwon1 and Donghwa Shin2
Oral Administration of Lactobacilli Isolated from Jeotgal, a Salted
Aesthetics of Korean Foods: the Symbol of Korean Culture
Korean Traditional Fermented Fish Products: Jeotgal
(Oyster) Jeotgal During Fermentation
Journey Into Healthy Kimchi
Properties of Tetragenococcus Halophilus Strains Isolated from Myeolchi (Anchovy)-Jeotgal
Korean Traditional Fermented Fish Products: Jeotgal