Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 4
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- Pages.453-458
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- 1994
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- 0367-6293(pISSN)
Changes of Physicochemical Characteristics and Development of New Quality Indices for Industry-produced Koji Kochujang
공장산 고오지 고추장의 이화학적 특성변화 및 품질지표 개발
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Kim, Young-Soo
(Korea Food Research Institute) ;
- Cha, Jin (Korea Food Research Institute) ;
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Jung, Sung-Won
(Korea Food Research Institute) ;
- Park, Eun-Ji (Korea Food Research Institute) ;
- Kim, Jung-Ok (Korea Food Research Institute)
- Published : 1994.08.01
Abstract
43 Kinds of physicochemical characteristics of koji kochujang prepared by a standardized industrial process were determined and analyzed statistically during storage for 105 days at
새로운 품질지표를 개발하기 위하여 고오지 고추장을 표준화된 산업적 공정으로 제조한 후 가속조건인