Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Yookyung Kim | - |
| dc.date.accessioned | 2021-08-28T07:23:07Z | - |
| dc.date.available | 2021-08-28T07:23:07Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2017-06-22 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/23557 | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods | - |
| dc.title.alternative | Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Yookyung Kim | - |
| dc.identifier.bibliographicCitation | 2017 한국식품과학회, pp.66 | - |
| dc.relation.isPartOf | 2017 한국식품과학회 | - |
| dc.relation.isPartOf | 2017 한국식품과학회 | - |
| dc.citation.title | 2017 한국식품과학회 | - |
| dc.citation.startPage | 66 | - |
| dc.citation.endPage | 66 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferencePlace | 대한민국, 제주도 | - |
| dc.citation.conferenceDate | 2017-06-21 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Education > Department of Home Economics Education > 2. Conference Papers
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.