Hoonjeong, Kwon, <br/><br/>
Handbook of fermented functional foods :  Korean Fermented Foods: Kimchi and Doenjang / 
by Hoonjeong Kwon and Young-Kyung Lee Kim ; edited by Edward R. Farnworth 
 - Boca Raton :  CRC Press,  2003 
 - 18 pages 
<br/><br/> Original from book  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation<br/>Fermented foods--Health aspects<br/>Food Microbiology<br/>Functional foods<br/>Nutrition Physiology