발효음식의미학
Subtitle: Korean fermented food
By: Ch'oe Ŭn-hŭi, Kim Tong-hŭi, Kim U-yong, Ko Sŭng-hye, Yi Yŏn-sun, Yi Ae-jin, O Pong-hŭi, Ch'oe Su-nam, Han Kyŏng-sun kongjŏ
Edition: Ch'op'an.
Publisher: Paeksan Ch'ulp'ansa
Published: 2015
Place of publication: Kyŏnggi-do P'aju-si
Language: kor
Number of pages: 241
ISBN-13: 9791157631094
Subjects: Fermented foods; History; Korean Cooking; Food; Preservation
Other titles: Parhyo ŭmsik ŭi mihak; Korean fermented food
Notes: Includes bibliographical references (pages 240-241).