Kimchʻi ŭi kwahakhwa rŭl wihan sikpʻumhak chŏk mit misaengmurhak chŏk yŏnʼgu =
Subtitle: Studies on food chemical and microbiological characteristics of kimchi
By: Kyŏnghŭi Taehakkyo.
Contributors: Kyŏnghŭi Taehakkyo.
Series: Chŏntʻong parhyo sikpʻum ŭi kwahakhwa yŏnʼgu
Publisher: Kwahak Kisulchʻŏ
Published: 1995
Place of publication: [Seoul]
Language: kor
Number of pages: 459
Subjects: Food additives -- Analysis; Kimchi; Fermented foods -- korea
Other titles: Studies on food chemical and microbiological characteristics of kimchi
Notes: "Che 1-chʻa yŏndo yŏnʼgu pogosŏ."

Includes bibliographical references.

In Korean, with abstract and table of contents also in English.