Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria - koreascholar

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Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376121

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한국식품영양학회 학술대회논문집

2013년 한국식품영양학회 동계학술대회 (2013.12)
p.130

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sung-Cheon Oh(Dept. of Food & Pharmacy, Daewon University College)

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