Color Changes of Soybean Paste(Doenjang) by Heat Sterilization Process

Mok, Chulkyoon

doi:10.13050/foodengprog.2006.10.2.100

Food Eng. Prog. 2006; 10(2):100-106

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.2.100

Article

가열살균공정에 의한 된장의 변색

목철균 ¹ ^, ^*

Color Changes of Soybean Paste(Doenjang) by Heat Sterilization Process

Chulkyoon Mok ¹ ^, ^*

Author Information & Copyright ▼

¹경원대학교 공과대학 생명공학부

¹Division of Biotechnology, College of Engineering, Kyungwon University

^*Corresponding author: Chulkyoon Mok, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong Sujeong-gu, Seongnam, Gyeonggi-do, 461-701, Korea. Phone: +82-31-750-5403, Fax: +82-31-750-5273, E-mail: mokck@kyungwon.ac.kr

ⓒ Copyright 2006 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: May 31, 2006