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KMID : 0380619980300020419
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Korean Journal of Food Science and Technology
1998 Volume.30 No. 2 p.419 ~ p.424
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Changes of MCPD and Chemical Components in Soy Sauce Made of Acid - hydrolyzate of Defatted Soy protein by Fermenting the Soy Sauce koji
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박창희/Park, Chang Hee
윤복만/박재선/최용진/전문진/Yoon, Bok Man/Park, Jae Sean/Choi, Yeong Jin/Jun, Mun Jin
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Abstract
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