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Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methodsComparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods
- Alternative Title
- Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods
- Authors
- Yookyung Kim
- Issue Date
- 22-6월-2017
- Publisher
- 한국식품과학회
- Citation
- 2017 한국식품과학회, pp.66
- Conference Name
- 2017 한국식품과학회
- Place
- KO
대한민국, 제주도
- Conference Date
- 2017-06-21
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Collections - College of Education > Department of Home Economics Education > 2. Conference Papers
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