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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.2, 2021년, pp.169 - 180
Nam, Dong-Geon , Kim, Ji-Hyun
The purpose of this study was to evaluate the amino acid score and quality characteristics of commercial (CCT, ‘C’ Co., Ltd.; CDT, ‘D’ Co., Ltd.; and CKT, ‘K’ Co., Ltd.) and traditional (CJS, Chunsie; NJ, Nanjang; CJ, Chungjang; NCJ, Nan-chungjang; and GCJ, Gihwa...
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