KMID : 0380619980300040908
|
|
Korean Journal of Food Science and Technology 1998 Volume.30 No. 4 p.908 ~ p.915
|
|
Physico - chemical and Microbiological Changes of Traditional Meju during Fermentation in Kangweondo Area
|
|
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|