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Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods
Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods
- 제목
- Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods
- 제목 (타언어)
- Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods
- 저자
- Yookyung Kim
- 발행일
- 2017-06-22
- 학회명
- 2017 한국식품과학회
- 개최지
- 대한민국, 제주도
- 개최국가
- 대한민국
- 학회 개최일
- 2017-06-21 ~ 2017-06-23