Carbon Dioxide Production and Quality Changes in Korean Fermented Soybean Paste and Hot Pepper-Soybean Paste
(포장된 전통 된장 및 고추장의 저장 중 $CO_2$ 발생과 특성변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.29 no.5
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- pp.807-813
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- 2000