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Analysis of Microflora and Volatile Flavor Components in Traditional Gochujang with Different Concentrations of Salt during Fermentation
염도를 달리한 전통 고추장의 숙성 과정 중 미생물 및 휘발성 향기성분의 분석 원문보기

산업식품공학 = Food engineering progress, v.18 no.4, 2014년, pp.282 - 292  

Byun, Ock-Hee ,  Park, Jung-Min ,  Park, Young-Seo ,  Bai, Dong-Hoon

초록이 없습니다.

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