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KMID : 0366119860140030225
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Korean Journal of Applied Microbiology & Bioengineering
1986 Volume.14 No. 3 p.225 ~ p.232
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Effect of Garlic on the Quality of Barley Kochuzang Brewed with Whole Red Pepper
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李甲湘/Lee, Kap Sang
文廷玉/白承和/金東翰/Moon, Chung Ok/Baek, Seung Hwa/Kim, Dong Han
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Abstract
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KEYWORD
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Indigenous fermented food, condiment, garlic, bacteriostatic action, barley kochuzang
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Listed journal information
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