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About this Agricultural and Biological Sciences article
Physicochemical, Microbiological, and Sensory Characteristics of Soy Sauce Fermented in Different Regional Ceramics by Park, Sunyoung; Kwak, Han Sub; Oh, Myeonggeun; Lee, Youngseung; Jeong, Yoonhwa; Kim, Misook is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Park, Sunyoung; Kwak, Han Sub; Oh, Myeonggeun; Lee, Youngseung; Jeong, Yoonhwa; Kim, Misook
- Publisher
- Springer-Verlag; Springer Netherlands; Springer Science and Business Media LLC (ISSN 2468-0834)
- Published
- 2016
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)