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KMID : 1134820040330050875
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Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 5 p.875 ~ p.879
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Quality of Soybean Paste (Doenjang) Prepared with Sweet Tangle, Sea Mustard and Anchovy Powder
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김선재/Kim SJ
문지숙/박정욱/박인배/김정목/임종환/정순택/강성국/Moon JS/Park JW/Park IB/Kim JM/Rhim JW/Jung ST/Kang SG
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Abstract
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KEYWORD
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