Changes of the Chemical Components in the Process of the Korean Soysauce Fermentation by Salt Concentration -Laying Stress on the Volatile Organic Acid- (식염농도(食鹽濃度)에 따른 간장덧 숙성과정중(熟成過程中) 화학성분(化學成分)의 변화(變化)에 대하여 -휘발성(揮發性) 유기산(有機酸)을 중심(中心)으로-)
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- Journal of the Korean Society of Food Science and Nutrition
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- 제11권3호
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- pp.5-10
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- 1982