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Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation

  • CHO HONG YON
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Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation
저자
CHO HONG YON
학회명
한국식품영양과학회학술대회
개최지
제주ICC
학회 개최일
2012-10-31 ~ 2012-11-02

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