참고문헌
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- Korean J. Food Sci. Technol. v.28 Bacterial distribution of kochujang (in Korean) Lee, J.M.;Jang, J.H.;Oh, N.S.;Han, M.S.
- Korean J. Food Sci. Technol. v.29 Changes in microflora and enzyme activities of traditional kochujang prepared with a meju of different fermentation period during aging (in Korean) Oh, H.I.;Park, J.M.
- Korean J. Food Sci. Technol. v.29 Changes in microflora and enzyme activities of traditional kochujang prepared with various raw materials (in Korean) Shin, D.H.;Kim, D.H.;Choi, U.;Lim, M.S.;An, E.Y.
- Korean J. Appl. Microbiol. Bioeng. v.12 Flavour components produced by microorganism during fermentation of Korean ordinary soybean paste (in Korean) Song, J.Y.;Ahn, C.W.;Kim, J.K.
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- Korean J. Food Sci. Technol. v.25 Changes in quality characteristics of traditional kochujang during fermentation (in Korean) Kim, Y.S.;Shin, D.B.;Jeong, M.C.;Oh, H.I.;Kang, T.S.
- Korean J. Food Sci. Technol. v.29 Changes in quality characteristics of traditional kochujang prepared with a meju of different fermentation period during aging (in Korean) Oh, H.I.;Park, J.M.
- Korean J. Food Sci. Technol. v.29 Physicochemical characteristics of traditional kochujang prepared with various raw materials (in Korean) Shin, D.H.;Kim, D.H.;Choi, U.;Kim, M.S.;An, E.Y.
- Packaging Technol. Sci. v.10 Estimation of pressure and volume changes for packages of kimchi, a Korean fermented vegetable Lee, D.S.;Kwon, H.R.;Ha, J.U.
- Dehydraed Culture Media and Reagents(10th ed.) Difco Manual Difco Laboratories
- Food Packaging (in Korean) Park, M.H.;Lee, D.S.;Lee K.H.
- Packaging Technol. Sci. Effect of packaging unit and temperature on the volume expansion of flexible permeable packaging of kimchi, a Korean fermented vegetable Lim, J.;Park, E.S.;Cheigh, H.S.;Lee, D.S.
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- J. Korean Soc. Food Sci. Nutr. v.26 Effect of storage temperature on the physicochemical characteristics in kochujang (in Korean) Shin, D.B.;Park, W.M.;Lee, O.S.;Koo, M.S.;Chung, K.S.
- J. Korean Soc. Food Sci. Nutr. v.3 Effect of temperature on color and color-perference of industry-produced kochujang during storage (in Korean) Kim, J.O.;Lee, K.H.
- J. Korean Soc. Food Sci. Nutr. v.7 The components of free amino acids, nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product (in Korean) Kim, M.J.;Rhee, H.S.
- Korean J. Food Sci. Technol. v.9 Studies on the changes of N-compounds during the fermentation process of the Korean daenjang (in Korean) Yoon, I.S.;Kim, H.O.;Youn, S.O.;Lee, K.S.
- Korean J. Food Sci. Technol. v.29 Taste components of traditional kochujang prepared from various raw materials (in Korean) Shin, D.H.;Kim, D.H.;Choi, U.;Lim, M.S.;An, E.Y.