한국식품조리과학회지 (Korean journal of food and cookery science)
- 제12권3호
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- Pages.273-278
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
재래식 조선간장과 시판양조간장의 이화학적 특성 연구
Physicochemical Analysis of Korean Traditional Soy Sauce and Commercial Soy sauce
초록
To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R