The acidity, pH, salt content and sensory scores change in Oyijangachi manufacturing
1995
Jung, S.T. | Park, H.J. (Mokpo National University, Muan (Korea Republic). Department of Food Engineering) | Lee, H.Y. (Donga College, Youngam (Korea Republic). Department of Food Science and Technology)
AGROVOC关键词
书目信息
页码
pp. 606-612
其它主题
Composicion quimica; Acidite; Analisis organoleptico; Qualite; Produit fermente; Republique de coree; Republica de corea
语言
韩国人
注释
Summaries (En, Ko)
3 ill.; 3 tables; 13 ref.
类型
Summary
1996-08-15
AGRIS AP
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