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초고압처리가 저염 된장 미생물에 미치는 영향
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 목철균 | - |
| dc.date.available | 2020-04-25T05:40:54Z | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/38733 | - |
| dc.title | 초고압처리가 저염 된장 미생물에 미치는 영향 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국산업식품공학회 | - |
| dc.citation.conferencePlace | South Korea | - |
| dc.citation.endPage | 26 | - |
| dc.citation.startPage | 26 | - |
| dc.citation.title | 한국산업식품공학회 2000년 춘계 학술발표 초록집 | - |
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Collections - 바이오나노대학 > 식품생물공학과 > 2. Conference Papers
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