Author:
Cho Joo-Hyoung,Zhao Hui-Ling,Kim Ji-Su,Kim Soo-Hee,Chung Chang-Ho
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Ministry of Agriculture, Food and Rural Affairs
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
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5. Quality characteristics of soy sauces by various manufacturing methods;Choi;Culinary Science & Hospitality Research,2016
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