Sensory Evaluation and Changes in Physiochemical Properties, and Microflora and Enzyme Activities of Pumpkin-added Kochujang (호박을 첨가하여 제조한 고추장의 숙성 중 성분 변화 및 관능적 특성)
-
- Korean Journal of Food Science and Technology
- /
- v.32 no.4
- /
- pp.851-859
- /
- 2000