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KMID : 0380620000320010174
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Korean Journal of Food Science and Technology
2000 Volume.32 No. 1 p.174 ~ p.180
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Effects of Mashing Proportion of Soybean to Salt Brine on Kanjang(soy sauce) Quality
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김영호/Kim, Young Ho
최광수/임무혁/최종동/정현채/김우성/권광일/Choi, Kwang Soo/Im, Moo Hyeog/Choi, Jong Dong/Chung, Hyun Chae/Kim, Woo Seong/Kwon, Kwang Il
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Abstract
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KEYWORD
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FullTexts / Linksout information
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