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Development of a low-salt soy sauce made with okara and Tenebrio molitor larvae
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Yookyung Kim | - |
| dc.date.accessioned | 2021-08-27T16:06:05Z | - |
| dc.date.available | 2021-08-27T16:06:05Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2019-06-26 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/11635 | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | Development of a low-salt soy sauce made with okara and Tenebrio molitor larvae | - |
| dc.title.alternative | Development of a low-salt soy sauce made with okara and Tenebrio molitor larvae | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Yookyung Kim | - |
| dc.identifier.bibliographicCitation | 2019 한국식품과학회, pp.140 | - |
| dc.relation.isPartOf | 2019 한국식품과학회 | - |
| dc.relation.isPartOf | KoSFOST 초록집 | - |
| dc.citation.title | 2019 한국식품과학회 | - |
| dc.citation.startPage | 140 | - |
| dc.citation.endPage | 140 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferencePlace | 송도, 인천 | - |
| dc.citation.conferenceDate | 2019-06-26 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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Collections - College of Education > Department of Home Economics Education > 2. Conference Papers
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