Quality Characteristics of Fermented Beef-Rib Sauce Prepared by Zygosaccharomyces rouxii Cultivation (Zygosaccharomyces rouxii를 배양하여 제조한 발효갈비양념의 품질특성 및 저장성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.36 no.6
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- pp.807-812
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- 2007