Changes in Sensory Characteristics during Salt Aging of Doenjang (Fermented Soybean Paste) Made by Different Starters

Lee, Gang-Gweon; Lee, Hyun-Duck; Lee, Cherl-Ho

doi:10.13050/foodengprog.2003.7.1.13

Food Eng. Prog. 2003; 7(1):13-19

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.1.13

Article

메주종류를 달리하여 제조한 된장 숙성중의 관능적 품질특성 변화

이강권¹^,^*, 이현덕², 이철호²

Changes in Sensory Characteristics during Salt Aging of Doenjang (Fermented Soybean Paste) Made by Different Starters

Gang-Gweon Lee¹^,^*, Hyun-Duck Lee², Cherl-Ho Lee²

Author Information & Copyright ▼

¹삼성에버랜드(주) 식품연구소

²고려대학교 생명공학원

¹Food Research and Development Center, Samsung Everland

²Graduate School of Biotechnology, Korea University

^*Corresponding author: Gang-Gweon Lee, General Manager, Food R & D Center, 50, Mabuk-ri, Kusung-eup, Yongin-si, Kyunggi-do 449-912, Republic of Korea, Phone: 031-288-0795, E-mail: ganggweon.lee@samsung.com

ⓒ Copyright 2003 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: Feb 28, 2003