Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it`s Chemical Compositions and Sensory Characteristics

Jong Gu Lee; Ryun Kyung Lee; Jong Dong Choi; Kwang Soo Choi; Moo Hyeog Im; Yeong Sun An; Kwang Il Kwon; Mun Kyun Ryu; Ki Ju Kim; Hong Yeong Pyo

한국응용생명화학회 Journal of Applied Biological Chemistry Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it`s Chemical Compositions and Sensory Characteristics

KCI 등재 SCOPUS

Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it`s Chemical Compositions and Sensory Characteristics

( Kwang Soo Choi ) , ( Kwang Il Kwon ) , ( Jong Gu Lee ) , ( Ryun Kyung Lee ) , ( Jong Dong Choi ) , ( Mun Kyun Ryu ) , ( Moo Hyeog Im ) , ( Ki Ju Kim ) , ( Hong Yeong Pyo ) , ( Yeong Sun An )

한국응용생명화학회 2003.09

Journal of Applied Biological Chemistry 46권 3호 126-126(1pages)

UCI I410-ECN-0102-2009-520-003318091

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