Quality Analysis on the Size and the Preparation Method of Meju for the Preparation of Korean Traditional Soy Sauce (Kanjang)
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Lee, Jong-Gu
(Korea Food and Drug Administration)
Kwon, Kwang-Il (Korea Food and Drug Administration) Choung, Myoung-Gun (Department of Pharmacognosy Material Development, Kangwon National University) Kwon, O-Jun (Gyeongbuk Regional Innovation Agency) Choi, Ji-Young (Korea Food and Drug Administration) Im, Moo-Hyeog (Korea Food and Drug Administration) |
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25 | Lee SS, Park KH, Choi KJ, and Won SA (1993b) A Study on hyphomycetous fungi found on Maeju, a raw material of Korean traditional soy sources. Korean J Mycol 21, 247-272 |
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