학술논문
바실러스 수브틸리스 종균 접종 메주의 원료 대두 전처리와 메주 제조조건이 간장덧 단기숙성에 미치는 영향
Effects of Soybean Pretreatments and Preparation Conditions of Soybean Meju Inoculated with Bacillus subtilis starter culture on the Short - term Maturing of Korean Kanjang ( SoySauce ) Mash
Effects of Soybean Pretreatments and Preparation Conditions of Soybean Meju Inoculated with Bacillus subtilis starter culture on the Short - term Maturing of Korean Kanjang ( SoySauce ) Mash