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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.20 no.2, 2010년, pp.279 - 290
김정현 (제주관광대학 관광외식조리계열) , 오현정 (제주대학교 생명과학기술혁신센터) , 오유성 (제주대학교 생명과학기술혁신센터) , 임상빈 (제주대학교 생명과학기술혁신센터)
Sensory analysis and quality properties were performed on post-aged doenjang (fermented soybean pastes) in order to elucidate the contribution of citrus, green tea and cactus powder to their sensory evaluation. The doenjang added citrus fruits, green tea and cactus powder used a concentration of 0, ...
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