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NTIS 바로가기水産海洋敎育硏究 = Journal of fisheries and marine sciences education, v.29 no.4 = no.88, 2017년, pp.1110 - 1116
정연겸 (부경대학교) , 서태룡 (부경대학교) , 정효정 (부경대학교) , 김보경 (부경대학교) , 조영제 (부경대학교)
This study has conducted physicochemical quality evaluation of commercial oyster sauce, oyster steaming concentrate and oyster fermentation to suggest possibility of settling oyster fermentation sauce manufacture method. The study selected oyster fermentation, oyster steaming concentrate and 11 type...
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