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KMID : 0380620060380020215
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 2 p.215 ~ p.221
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Engineering/Processing/Sensory Evaluation : Fermentation of Kanjang, Korean Soy Sauce, in Porosity-Controlled Earthenwares with Changing the Mixing Ratio of Raw Soils
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정순경/Chung SK
이광수/이동선/Lee KS/Lee DS
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Abstract
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KEYWORD
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kanjang, porosity, earthenware, powdered soil
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FullTexts / Linksout information
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Listed journal information
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