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Enhancement of chitooligosaccharides content in Doenjang (soybean paste) and Kanjang (soysauce)
된장 및 간장의 chitooligosaccharide 함량의 증대

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Authors
음병욱
Advisor
이계호
Issue Date
1999
Publisher
서울대학교 대학원
Description
Thesis (master`s)--서울대학교 대학원 :협동과정 농업생물공학전공,1999.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000072870

http://hdl.handle.net/10371/39947
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College of Agriculture and Life Sciences (농업생명과학대학)Program in Agricultural Biotechnology (협동과정-농업생물공학전공)Theses (Master's Degree_협동과정-농업생물공학전공)
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