The quality characteristics of Sik-Hae substituted by rice koji instead of malt - koreascholar

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The quality characteristics of Sik-Hae substituted by rice koji instead of malt

MiHyang Lee, JoonYoung Jun, Inhak Jeong

언어JPN
URLhttps://db.koreascholar.com/Article/Detail/378498

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한국수산해양기술학회 학술발표대회

2016년 한국수산과학총연합회 추계 국제학술대회 (2016.10)
p.202

한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

MiHyang Lee(Department of Marine food Science and Technology, Gangnueng-Wonju National University)
JoonYoung Jun(Korea Food Research Institute)
Inhak Jeong(Department of Marine food Science and Technology, Gangnueng-Wonju National University)

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