상세 보기
- 제목
- Physicochemical and sensory properties of Makjang, soybean paste produced without soy sauce extraction, and antioxidative activities of its water extract
- 저자
- 서정희; 장기효; 최보경
- 발행일
- 2013-11-13
- 학회명
- 2013 KFN International Symposium and Annual Meeting (Food Safety for the Food Industry)
- 개최국가
- 대한민국
- 학회 개최일
- 2013-11-13 ~ 2013-11-15