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Bulletin of Food Technology
(식품기술)
Volume 4 Issue 3
/
Pages.35-44
/
1991
/
1226-0452(pISSN)
Korea Food Research Institute (한국식품연구원)
Aspergillus spp.를 이용한 Sardine meal koji의 제조 및 그 효소적 특성
Kim, Dong-Su
;
Gu, Jae-Geun
;
Kim, Yeong-Myeong
김동수
(응용연구실) ;
구재근
(응용연구실) ;
김영명
(응용연구실)
Published : 1991.09.05
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