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해양심층수 첨가가 발효 숙성 기간 중 간장의 이화학적 특성에 미치는 영향Effect of addition of deep seawater on physicochemical characteristics of soy sauce during the fermentation and aging periods
- Alternative Title
- Effect of addition of deep seawater on physicochemical characteristics of soy sauce during the fermentation and aging periods
- Issue Date
- 20051028
- Conference Name
- 한국해양공학회 2005년도 추계학술대회
- metadata.conference.dc.citation.conferenceName
- 한국해양공학회 2005년도 추계학술대회
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Collections - 친환경해양개발연구본부 > 해수에너지연구센터 > Conference Papers
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