[ 한국식품위생안전성학회지 ] Vol.21, No.4 | 2006
순창 고추장민속마을에서 생산한 전통 장류의 이화학적 특성
Physicochemical Characteristics of Traditional Fermented Soybean Products Manufactured in Folk Villages of Sunchang Region
Keyword : traditional fermented soybean products, Kochujang, Doenjang, Chunggukjang, quality, standardization
Author's : 김종욱·김용석1·정평화·김형은·신동화
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