Changes of Physicochemical Properties during Fermentation of Soybean Sauce and Sterilization by Membrane Filtration

Chung, Jae-Ho; Mok, Chulkyoon; Lim, Sangbin; Baek, Hyung-Hee; Park, Young Seo

doi:10.13050/foodengprog.2003.7.2.88

Food Eng. Prog. 2003; 7(2):88-96

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.2.88

Article

재래식 간장 밥효시 이화학적 복성 볌화와 막여과에 의한 살균

정재호¹, 목철균¹, 임상빈², 백형희³, 박영서¹^,^*

Changes of Physicochemical Properties during Fermentation of Soybean Sauce and Sterilization by Membrane Filtration

Jae-Ho Chung¹, Chulkyoon Mok¹, Sangbin Lim², Hyung-Hee Baek³, Young Seo Park¹^,^*

Author Information & Copyright ▼

¹경원대확교 생명공학부

²제주대학교 식품공학과

³단국대학교 식품공학과

¹Division of Biotechnology, Kyungwon University,

²Department of Food Science and Engineering, Jeju National University,

³Department of Food Science and Technology, Dankook University

^*orresponding author: Young Seo Park, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-Dong, Sujeong-Gu, Gyeonggi-Do, Seongnam 461-701, Republic of Korea. Tel: +82-31-750-5378, Fax: +82-31-750-5273, E-mail: ypark@kyungwon.ac.kr

ⓒ 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: May 31, 2003