3단 발효 메주로 담금한 간장의 특성

류충호

Detailed Information

Cited 0 time in webofscience

Cited 0 time in scopus

Metadata Downloads

3단 발효 메주로 담금한 간장의 특성

Authors: 류충호

Issue Date: 1-Jun-2003

Citation: 한국식품영양과학회, pp.0

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/49908

Conference Name: 한국식품영양과학회

Files in This Item: There are no files associated with this item.

Appears in Collections: 농업생명과학대학 > 식품공학부 > Conference Papers

Show full item record

qrcode

Altmetrics

Total Views & Downloads

STATISTICS: Total View :6,345,475; Today View :8,201

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0533

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

Detailed Information

Altmetrics

Total Views & Downloads

BROWSE