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3
Changes inphysiochemical properties during the fermentation of doenjang prepared with black soybeans
sung sun park
| 대구공업대학 산업기술연구소 |
2009
4
Yu
| Yu |
2008
5
Tae- Soo Lim
| Korean Society of Food Science and Technology |
2008
6
Inwook Choi
| Korean Society of Food Science and Technology |
2008
7
Sang-Ho Lee
| Korean Society of Food Science and Technology |
2008
8
Eun Bum Song
| Korean Society of Food Science and Technology |
2008
9
Dong-Ho Jeong
| 동양대학교 |
2007
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- Korean Society of Food Science and Technology (57+)
- 한국세라믹학회 (37+)
- 한국섬유공학회 (30+)
- American Congress of Rehabilitation Medicine (6+)
- 농림부 (5+)
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