Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Korean Soy Sauce with Varing Meju Type and Fermentation Jars (메주종류와 담금용기에 따른 전통간장의 맛성분과 소비자 사용실태조사)
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- Korean journal of food and cookery science
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- v.14 no.5
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- pp.463-467
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- 1998