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해양심층수 첨가가 발효 숙성 기간 중 간장의 이화학적 특성에 미치는 영향
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 장재현 | - |
| dc.contributor.author | 문덕수 | - |
| dc.contributor.author | 최용호 | - |
| dc.contributor.author | 정용일 | - |
| dc.date.accessioned | 2021-12-08T23:40:52Z | - |
| dc.date.available | 2021-12-08T23:40:52Z | - |
| dc.date.issued | 20051028 | - |
| dc.identifier.uri | https://www.kriso.re.kr/sciwatch/handle/2021.sw.kriso/6863 | - |
| dc.description.abstract | Deep seawater is pumped up about 200m water depth, which has characteristics of abundant nutrients. | - |
| dc.language | 한국어 | - |
| dc.language.iso | KOR | - |
| dc.title | 해양심층수 첨가가 발효 숙성 기간 중 간장의 이화학적 특성에 미치는 영향 | - |
| dc.title.alternative | Effect of addition of deep seawater on physicochemical characteristics of soy sauce during the fermentation and aging periods | - |
| dc.type | Conference | - |
| dc.citation.title | 한국해양공학회 2005년도 추계학술대회 | - |
| dc.citation.volume | 1 | - |
| dc.citation.number | 1 | - |
| dc.citation.startPage | 348 | - |
| dc.citation.endPage | 352 | - |
| dc.citation.conferenceName | 한국해양공학회 2005년도 추계학술대회 | - |
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Collections - 친환경해양개발연구본부 > 해수에너지연구센터 > Conference Papers
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