|
KMID : 0665419960110020229
|
|
Korean Journal of Food Culture
1996 Volume.11 No. 2 p.229 ~ p.233
|
|
|
Analysis of Taste Compounds in Traditional Korean Soy Sauce by Two Different Fermantation Jars
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|