KMID : 0380620010330020256
|
|
Korean Journal of Food Science and Technology 2001 Volume.33 No. 2 p.256 ~ p.263
|
|
Changes in Physicochemical Characteristics of Kochujang Prepared with Different Koji during Fermentation
|
|
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|