Open AccessQuality and Sensory Characteristics of Low-salt Fermented King Mushroom(Jjangachi) Added with Different Amounts of Soy Sauce
Author(s) -
정은아,
남궁영,
Choi Soo Keun
Publication year - 2011
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2011.17.5.017
Subject(s) - food science , mushroom , fermentation , sensory system , soy bean , chemistry , biology , neuroscience