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KMID : 0380620020340010079
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Korean Journal of Food Science and Technology
2002 Volume.34 No. 1 p.79 ~ p.84
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Changes of Microbiological and Physicochemical Characteristics of Doenjang Prepared With Low Salt Content and Gamma Irradiation
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박병준/Park, Byoung-Jun
장규섭/김동호/육홍선/변명우/Jang, Kyu-Sub/Kim, Dong-Ho/Yook, Hong-Sun/Byun, Myung-Woo
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Abstract
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