|
KMID : 0380919850140040329
|
|
Journal of the Korean Society of Food Nutrition
1985 Volume.14 No. 4 p.329 ~ p.338
|
|
|
Changes of Nitrosamine - Related - Compounds by Salt Concentration and Nitrate Content during the Korean Native Soysauce Fermentation.
|
|
김미성/Kim MS
고무석/권태영/Koh MS/Kwon TY
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|