Defining traditional Doenjang flavor using sensory and flavor chemistry approach

김미나경민

Detailed Information

Cited 0 time in webofscience

Cited 0 time in scopus

Metadata Downloads

Defining traditional Doenjang flavor using sensory and flavor chemistry approach

Authors: 김미나경민

Issue Date: 5-Jun-2015

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/50833

Place: 대한민국
벡스코

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

Conference Name: 한국식품과학회 국제 학술대회 및 정기총회

Files in This Item: There are no files associated with this item.

Appears in Collections: ETC > 2. Conference Papers

Show full item record

qrcode

Altmetrics

Total Views & Downloads

RSS_1.0 RSS_2.0 ATOM_1.0

30, Pildong-ro 1-gil, Jung-gu, Seoul, 04620, Republic of Korea+82-2-2260-3114

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

Detailed Information

Altmetrics

Total Views & Downloads

BROWSE