Quality Characteristics of Kanjang(Soy Sauce) Fermentation with Bamboo Sap, Xylem Sap and Gorosoe |
Cho, Sook-Hyun
(Gyeongsangnam-do Agricultural Research & Extension Services)
Choi, Yong-Jo (Gyeongsangnam-do Agricultural Research & Extension Services) Oh, Joo-Yeul (Gyeongsangnam-do Agricultural Research & Extension Services) Kim, Nak-Gu (Gyeongsangnam-do Agricultural Research & Extension Services) Rho, Chi-Woong (Gyeongsangnam-do Agricultural Research & Extension Services) Choi, Chul-Yung (Division of Food Science, Jinju International University) Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) |
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