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Comparative Study of Quality Characteristics of Soy Sauce Made with Fresh Okara with Two Fermentation Method
Comparative Study of Quality Characteristics of Soy Sauce Made with Fresh Okara with Two Fermentation Method
- 제목
- Comparative Study of Quality Characteristics of Soy Sauce Made with Fresh Okara with Two Fermentation Method
- 제목 (타언어)
- Comparative Study of Quality Characteristics of Soy Sauce Made with Fresh Okara with Two Fermentation Method
- 저자
- Yookyung Kim
- 발행일
- 2018-06-28
- 학회명
- 2018년 한국식품과학회
- 개최국가
- 대한민국
- 학회 개최일
- 2018-06-27 ~ 2018-06-29