The Quality Characteristics of Kakdugi for Meal Service During Storage, Processed Under Different Salting and Dewatering Conditions
| No | 이름 | 이메일 | 기관 |
|---|---|---|---|
| 1 | Jiyoun Jeong | - | Food Standard Research Center, Korea Food Research Institute |
| 2 | Subin Jang | - | Food Standard Research Center, Korea Food Research Institute |
| 3 | Yejin Kim | - | Food Standard Research Center, Korea Food Research Institute |
| 4 | Mi Jang | - | Food Standard Research Center, Korea Food Research Institute |
| 5 | Sunhyun Park | - | Food Standard Research Center, Korea Food Research Institute |
| 6 | Hye-Young Seo | - | Industrial Solution Research Group, World Institute of Kimchi |
| 7 | Jong-chan Kim | - | Food Standard Research Center, Korea Food Research Institute |