Bacillus subtilis var. globigii 종균접종 메주로 제조한 콩 품종별 간장의 품질 특성 (Quality Characteristics of Kanjang Prepared with Meju Cultivated on Different Soybean Cultivars with Bacillus subtilis var. globigii Seed Culture)
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- Applied Biological Chemistry
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- 제42권4호
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- pp.283-287
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- 1999