KMID : 0903520030460030195
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology 2003 Volume.46 No. 3 p.195 ~ p.200
|
|
Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it¢¥s Chemical Compositions and Sensory Characteristics
|
|
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|