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Microbiological and Physiochemical characteristis of different salt contents in traditional fermented soybean paste(Doenjang) during fermentation
Microbiological and Physiochemical characteristis of different salt contents in traditional fermented soybean paste(Doenjang) during fermentation
- HAN-JOON HWANG
- 제목
- Microbiological and Physiochemical characteristis of different salt contents in traditional fermented soybean paste(Doenjang) during fermentation
- 제목 (타언어)
- Microbiological and Physiochemical characteristis of different salt contents in traditional fermented soybean paste(Doenjang) during fermentation
- 저자
- HAN-JOON HWANG
- 발행일
- 2012-11-02
- 학회명
- 2012 한국식품영양과학회
- 개최국가
- 대한민국
- 학회 개최일
- 2012-10-31 ~ 2012-11-02