Effects of Soybean Pretreatments and Preparation Conditions of Soybean Meju Inoculated with Bacillus subtilis starter culture on the Short-term Maturing of Korean Kanjang (SoySauce) Mash

Cho, K.S.; Choi, C.; Choi, J.D.; Im, M.H.; Chung, H.C.; Lee, C.W.

doi:10.13050/foodengprog.1997.1.3.206

Food Eng. Prog. 1997; 1(3):206-211

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.206

Article

바실러스 수브틸리스 종균 접종 메주의 윈료 대두 전처리와 메주 제조조건이 간장덧 단기숙성에 미치는 영향

최광수¹^,^*, 최청¹, 최종동¹, 임무혁¹, 정현채¹, 이춘우²

Effects of Soybean Pretreatments and Preparation Conditions of Soybean Meju Inoculated with Bacillus subtilis starter culture on the Short-term Maturing of Korean Kanjang (SoySauce) Mash

K.S. Cho¹^,^*, C. Choi¹, J.D. Choi¹, M.H. Im¹, H.C. Chung¹, C.W. Lee²

Author Information & Copyright ▼

¹영남대학교 식폼가공학과

²경상북도 보건환경연구원

¹Department of Food Science and Technology, Yeungnam University

²Kyungsangbukdo Health and Environment Research Institute

^*Corresponding author: Choi, K.S. Department of Food Science and Technology, College of Natural Resources. Yeungnam University, Kyongsan 712-749, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1997