Food Industry And Nutrition (식품산업과 영양)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Fermentation Method of Meju for Improving Quality of Small Farm-Scale Soybean Fermented Foods (Jangs)

소규모 농가형 장류의 품질 향상을 위한 메주 발효방법

  • Published : 2016.06.30
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Abstract

Keywords

References

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