Changes of volatile flavor compounds in traditional kochujang during fermentation
1997
Choi, J.Y. | Lee, T.S. | Park, S.O. | Noh, B.S. (Seoul Women's University, Seoul (Korea Republic). Department of Food and Microbial Technology)
AGROVOC Keywords
Bibliographic information
Korean Journal of Food Science and Technology (Korea Republic)
Volume
29
Issue
4
ISSN
0367-6293
Pagination
pp. 745-751
Other Subjects
Compuesto volatil; Republique de coree; Aliment fermente; Compose volatil; Fermentacion; Tecnicas analiticas; Republica de corea
Language
Ko
Note
Summaries (En, Ko)
1 illus.; 3 tables; 38 ref.
Type
Bibliography; Summary
1997-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Korea Agricultural Science Digital Library
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
