Han'guk ŭi parhyo sikp'um : yŏksa, munhwa kŭrigo kagong kisul /

Han'guk ŭi parhyo sikp'um : yŏksa, munhwa kŭrigo kagong kisul /

한국 의 발효 식품 : 역사, 문화 그리고 가공 기술 /

한국 의 발효 식품 : 역사, 문화 그리고 가공 기술 /

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Bibliographic Details
Main Author:	Sin, Tong-hwa (Editor, http://id.loc.gov/vocabulary/relators/aut, http://id.loc.gov/vocabulary/relators/edt)
Other Authors:	Yi, Ch'ŏr-ho, 1945-
Format:	Book
Language:	Korean
Published:	Sŏul-si : Tosŏ Ch'ulp'an Siganyŏn, 2021
Edition:	Ch'op'an
Subjects:	Cooking (Fermented foods) > Korea > History Fermentation > East Asia > History Fermentation > East Asia Fermentation > Korea (South) > History Fermented foods > Korea (South) Aliments fermentés > Corée du Sud Fermentation > Corée du Sud > Histoire Cooking (Fermented foods) Fermentation Fermented foods East Asia Korea (South) Korea History

Internet

University of Chicago

Holdings details from University of Chicago
Call Number:	TP371.44.H364 2021

Harvard University

Holdings details from Harvard University
Call Number:	TP371.44 .H36 2021

Columbia University

Holdings details from Columbia University
Call Number:	TP371.44 .H36 2021