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Comparative Study of Quality Characteristics of Soy Sauce Made with Fresh Okara with Two Fermentation MethodComparative Study of Quality Characteristics of Soy Sauce Made with Fresh Okara with Two Fermentation Method
- Alternative Title
- Comparative Study of Quality Characteristics of Soy Sauce Made with Fresh Okara with Two Fermentation Method
- Authors
- Yookyung Kim
- Issue Date
- 28-6월-2018
- Publisher
- 한국식품과학회
- Citation
- 2018년 한국식품과학회
- Conference Name
- 2018년 한국식품과학회
- Place
- KO
- Conference Date
- 2018-06-27
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Collections - College of Education > Department of Home Economics Education > 2. Conference Papers
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