Open AccessJipjang: Following the tradition of preparing a fermented Korean household (jongka) staple food
Author(s) -
Chang Hyeon Lee,
Young Ho Kim,
Yangsuk Kim,
Young Ho Yun
Publication year - 2018
Publication title -
journal of ethnic foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 18
eISSN - 2352-619X
pISSN - 2352-6181
DOI - 10.1016/j.jef.2018.10.002
Subject(s) - recipe , food science , business , chemistry
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