|
KMID : 0380620050370030449
|
|
Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.449 ~ p.455
|
|
|
Microbiology/Fermentation/Biotechnology : Fermentation Characteristics of Low Salted Kochujang Prepared with Mixture of Sub-materials
|
|
김동한/Kim DH
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
Low salted kochujang, sub-materials, physicochemical properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|