Crossmark

Physicochemical, microbiological, and sensory characteristics of soy sauce fermented in different regional ceramics

Published Online: 2016-01-15

Published Print: 2016-02

Authors

Park, Sunyoung

Kwak, Han Sub

Oh, Myeonggeun

Lee, Youngseung

Jeong, Yoonhwa

Kim, Misook
Funding

Funding for this research was provided by:

Korea Institute of Ceramic Engineering and Technology
License Information

Text and Data Mining valid from 2016-01-15

Document is current