Open AccessThe Quality Characteristics of Dongpayuek Soy Sauce Prepared with Different Contents of Mulberry Fermented Liquor
Author(s) -
박기홍,
Kim Sung Hun,
강기호
Publication year - 2018
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2018.24.9.013
Subject(s) - food science , fermentation , chemistry
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