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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.22 no.4 = no.94, 2006년, pp.438 - 446
이명기 (한국식품연구원) , 김은미 (한국식품연구원) , 이경개 (한국식품연구원) , 장대자 (한국식품연구원)
This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types ...
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