KMID : 0380620030350030455
|
|
Korean Journal of Food Science and Technology 2003 Volume.35 No. 3 p.455 ~ p.460
|
|
Color and Quality Properties of Doenjang Added with Citric Acid and Phytic Acid
|
|
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|