Changes of Nitrosamine-Related-Compounds by Salt Concentration and Nitrate Content during the Korean Native Soysauce Fermentation (재래(在來) 간장덧 숙성중(熟成中) 식염농도(食鹽濃度)와 Nitrate함량(含量)에 따른 Nitrosamine 관련물질(關聯物質)의 변화(變化))
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- Journal of the Korean Society of Food Science and Nutrition
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- v.14 no.4
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- pp.329-338
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- 1985