Showing results 1 to 2 of 2
Issue Date | Title | Author(s) | Type |
---|---|---|---|
2011 | Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds | 김영석 | Article |
2010 | Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang) | 김광옥 | Article |