Changes in the Quality Characteristics of Soy Sauce Made with Salts Obtained from Deep Ocean Water
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Kwon, O-Jun
(Gyeongbuk Regional Innovation Agency)
Kim, Mi-Ae (Gyeongbuk Regional Innovation Agency) Kim, Tae-Wan (Department of Food Science and Biotechnology, Andong National University) Kim, Dae-Gon (Faculty of Hotel Cuisine, Daegu Polytechnic College) Son, Dong-Hwa (Faculty of Hotel Cuisine, Daegu Polytechnic College) Choi, Ung-Kyu (Institute of Marine Biotechnology, Andong National University) Lee, Seon-Ho (Institute of Marine Biotechnology, Andong National University) |
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