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Characterization of traditionally fermented Korean soybean paste,eoyukjang, and isolation of its microorganisms

✍ Scribed by Joung Whan Park; Nam Keun Lee; Byung Yong Kim; Hye Kyung Kim; Ki Ok Kwon; Young Tae Hahm

Publisher: The Korean Society of Food Science and Technology
Year: 2010
Tongue: English
Weight: 568 KB
Volume: 19
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-010-0060-8

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