참고문헌
- Agric. Chem. Biotech. 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.
- Korean J. Food Sci. Technol. v.28 Studies on taste components of traditional kochujang Shin. D.H.;Kim. D.H.;Choi. U.;Lim. D.K;Lim. M.S.
- Korean J. Food Sci. Technol. v.25 Study on the preparation of kochujang with addition of frut juices Park. J.S.;Lee. T.S.;Kye. H.W.;Ahn. S.M.;Noh. B.S.
- J. Korean Soc. Food Sci. Nutr. v.29 Changes in quality characteristics of traditional kochujang prepared with apple and persimmon during fermentation Jeong. Y.J.;Seo. J.H.;Lee. G.D.;Lee. M.H.;Yoon. S.R.
- J. Korean Soc. Food Sci. Nutr. v.29 Monitoring on organoleptic properties and rheology with recipe of apple kochujang Lee. G.D.;Lee. J.M.;Jeong. E.J.;Jeong. Y.J.
- J. Korean Soc. Food Sci. Nutr. v.30 Monitoring on extration conditions of old pumpkin using reponse surface methodology Jeong. Y.J.
- Indian J. Agric. Sci. v.49 Varietal variation in the chemical composition of summer squash Sharma. B.R.;Saimbhi. N.S.;Bawa. A.S.;Shukla. F.C.
- J. Kor. Soc. Hort. Sci. v.39 Chemical composition and quality evaluation of ripe fruit of the Korean native squash Chung. H.D.;Youn. S.J.
- J. Korean Agric. Chem. Soc. v.29 Effects of wheat flour and glutinous rice on quality of kochujang Park. C.H.;Lee. S.K.;Shin. B.K.
- Korean J. Food Sci. Technol. v.29 Physicochemical characteristics of traditional kochujang prepared with various row materials Shin. D.H.;Kim. D.H.;Choi. U.;Lim. M.S.;An. E.Y.
- Korean J. Food Sci. Technol. v.26 comparison of physicochemical characteristics of traditional commercial kochujang during fermentation Kim. Y.S.;Kwon. D.J.;Oh. H.I.;Kng.T.S.
- Korean J. Food Sci. Technol. v.26 Changes in physicochemical properties of industry-type kochujang during storage Jung. S.W.;Kim. Y.H.;Koo. M.S.;Shin. D.B.;Chung. K.S.;Kin. Y.S.
- Korean J. Food Sci. Technol. v.26 Effect of storage temperature on the physicochemical characteristics in kochujang (red pepper soybean paste) Shin. D.B.;Park. W.M.;Yi. O.S.;Koo. M.S.;Chung. K.S.
- Korean J. Food Sci. Technol. v.28 Studies on the physicochemical characteristics of traditional kochujang Shin. D.H.;Kim. D.H.;Choi. U.;Lim. D.K.;Lim. M.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 Oh. H.I.;Park. J.M.
- Korean J. Food Sci. Technol. v.25 Study on the preparation of kochujang with addition of fruit juices Park. J.S.;Lee. T.S.;Kye. H.W.;Ahn. S.M.;Noh. B.S
- J. Korean Sco. Food Sci. Nurt. v.29 Changes in quality characteristics of traditional kochujang prepared with apple and persimmon during fermentation Jeong. Y.J.;Seo. J.H.;Lee. G.D.;Lee. M.H.;Yoon. S.R.
- J. Korean Soc. Food. Sci. Nutr. v.29 Monitoring on organoleptic properties and rheology with recipe of apple kochujang Lee. G.D.;Lee. J.M.;Jeong. E.J.;Jeong. Y.J.
- Korean J. Food Sci. Technol. v.33 Effects of condiments on the microflora, enzyme activities and taste components of traditional kochujang during fermentation Kim. D.H.
- J. Korean Soc. Food Sci. Nutr. v.27 Optimization on organoleptic properties of kochujang with addition of perimmon fruits Lee. G.D.;Jeong. Y.J.
- Modern Experimental Design Method Park. S.H.