Influence of cooking method on the consumer acceptability: Fermented soybean paste (Doenjang) model

김미나경민

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Influence of cooking method on the consumer acceptability: Fermented soybean paste (Doenjang) model

Authors: 김미나경민

Issue Date: 4-Jun-2015

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/50831

Place: 대한민국
벡스코

Conference Date: 2015-06-03 ~ 2015-06-05

Conference Name: 2015 한국식품과학회

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Appears in Collections: ETC > 2. Conference Papers

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