Overview: Discusses details of Korean traditional food categories.Elaborates on fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces.Inspires future contributions of Korean food concepts and T.This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean s
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