Cite
HARVARD Citation
Lee, E. et al. (2018). Development of Safe and Flavor‐Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale. Journal of food science. 83 (6), pp. 1723-1732. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lee, E. et al. (2018). Development of Safe and Flavor‐Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale. Journal of food science. 83 (6), pp. 1723-1732. [Online].