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NTIS 바로가기Food microbiology, v.51, 2015년, pp.171 - 178
Song, Y.R. , Jeong, D.Y. , Baik, S.H.
This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tes...
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