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Defining traditional Doenjang flavor using sensory and flavor chemistry approach
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김미나경민 | - |
| dc.date.accessioned | 2024-10-30T16:03:54Z | - |
| dc.date.available | 2024-10-30T16:03:54Z | - |
| dc.date.issued | 2015-06-05 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/50833 | - |
| dc.title | Defining traditional Doenjang flavor using sensory and flavor chemistry approach | - |
| dc.type | Conference | - |
| dc.citation.startPage | 221 | - |
| dc.citation.endPage | 221 | - |
| dc.citation.conferenceName | 한국식품과학회 국제 학술대회 및 정기총회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 벡스코 | - |
| dc.citation.conferenceDate | 2015-06-03 ~ 2015-06-05 | - |
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