Food Industry And Nutrition (식품산업과 영양)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Evaluation of Nuts as Raw Materials of Meju Fermentation

메주 원료로서의 견과류의 활용성 평가

  • Park, Hwa-Young (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Kim, Young-Ho (Dept. of Baking Technology, Hyejeon College) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 박화영 (한국교통대학교 식품공학과) ;
  • 김영호 (혜전대학교 제과제빵학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Published : 2015.12.15
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