재래(在來) 간장덧 숙성중(熟成中) 식염농도(食鹽濃度)와 Nitrate함량(含量)에 따른 Nitrosamine 관련물질(關聯物質)의 변화(變化) (Changes of Nitrosamine-Related-Compounds by Salt Concentration and Nitrate Content during the Korean Native Soysauce Fermentation)
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- 한국식품영양과학회지
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- 제14권4호
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- pp.329-338
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- 1985