|
KMID : 1011620060220030291
|
|
Korean Journal of Food and Cookey Science
2006 Volume.22 No. 3 p.291 ~ p.298
|
|
|
Quality characteristics of chunggugjang prepared by Bacillus subtilis NRLSI Ⅳ with different inoculum levels and fermentation temperatures
|
|
Kim Kyung-Mi
Kim Haeng-Ran
Yoo Seon-Mi
Kim Jin-Suk
Choi Jung-Sook
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|