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THE METHOD OF REDUCING STINK IN EPICARP OF GINKGO BILOBA AND KOCHUJANG FERMENTATED FOOD USING THE SAME
THE METHOD OF REDUCING STINK IN EPICARP OF GINKGO BILOBA AND KOCHUJANG FERMENTATED FOOD USING THE SAME
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机译:减少银杏叶和古楚章发酵食品史诗级臭味的方法
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摘要
The present invention relates to a method of reducing aortic aneurysm of a bank and a fermented food of a kochujang using the same, and more particularly, to a method of manufacturing a bank sterilized kochujang by mixing a kochujang with a bank suture, And to provide a fermented food of the Kochujang using the same.
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