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KMID : 1024420030070020088
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Food Engineering Progress
2003 Volume.7 No. 2 p.88 ~ p.96
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Changes of Physicochemical Properties during Fermentation of Soybean Sauce and Sterilization by Membrane Filtration
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Chung Jae-Ho
Mok Chul-Kyoon
Lim Sang-Bin
Baek Hyung-Hee
Park Young-Seo
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Abstract
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KEYWORD
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traditional soy sauce, membrane filtration, flux
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