References
- J. Korean Agric. Chem. Soc. v.33 Characteristics of improved Kochujang Woo, D. H.;Kim, Z. U.
- J. Korean Agric. Chem. Soc. v.39 Studies on Establishment of optimal aging time of Korean traditional Kochujang Kwon, D. J.;Jung, J. W.;Kim, J. H.;Park, J. H.;Yoo, J. Y.;Koo, Y. J.;Chung, K. S.
- J. Korean Soc. Food Sci. Nutr. v.26 Effect of red pepper varieties of the microflora, enzyme activities and taste components of traditional Kochujang during fermentation Shin, D. H.;Kim, D. H.;Choi, U.;Lim, M. S.;An, E. Y.
- Korean J. Food Sci. Technol. v.27 Changes in microflora, enzyme activities and taste components of traditional Kochujang during fermentation Park, J. M.;Oh, H. I.
- J. Korean Soc. Food Sci. Nutr. v.26 Effect of red pepper varieties on the physicochemical characteristics of traditional Kochujang during fermentation Shin, D. H.;Kim, D. H.;Choi, U.;Lim, M. S.;An, E. Y.
- Korean J. Food Sci. Technol. v.25 Changes in quality characteristics of traditional Kochujang during fermentation Kim, Y. S.;Shin, D. B.;Jeong, M. C.;Oh, H. I.;Kang, T. S.
- Korean J. Food Sci. Technol. v.26 Comparison of physicochemical characteristics of traditional and commercial Kochujang during fermentation Kim, Y. S.;Kwon, D. J.;Oh, H. I.;Kang, T. S.
- J. Korean Soc. Food Sci. Nutr. v.26 Studies of the extension of the shelf-life of Kochujang during storage Kim, H. S.;Lee, K. Y.;Lee, H. G.;Han, O.;Chang, U. J.
- J. Korean Soc. Food Sci. Nutr. v.23 Effect of temperature on color and color-preference of industry produced Kochujang during storage Kim, J. O.;Lee, K. H.
- J. Korean Soc. Food Sci. Nutr. v.28 The antibacterial action of garlic, onion, ginger and red pepper juice Sheo, H. J.
- Korean J. Food Sci. Technol. v.29 Antioxidant activity of solvent extract from onion skin Ra, K. S.;Suh, H. J.;Chung, S. H.;Son, J. Y.
- Korean J. Food & Nutr. v.10 Processing of oleoresin onion Choi, O. S.;Bae, T. J.
- J. Korean Soc. Food Sci. Nutr. v.28 Biological functions of organosulfur compounds in Allium vegetables Kim, H. J.;Chun, H. S.
- 최신 식품분석법 정동효;장현기
- Anal. Chem. v.31 Use of dinitrosalicylic acid reagent for determination of reducing sugar Miller, G. L.
- Official method of miso analysis Show Hei Tou
- 식품의 기호성과 관능검사 장건형
- SAS/SATT software for PC SAS
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