The Prediction of Shelf-life of Ssamjang

Kim, Yong-Kuk; Kim, Seong-Ju; Chang, Kyu-Seob

doi:10.13050/foodengprog.2005.9.2.104

Food Eng. Prog. 2005; 9(2):104-111

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.2.104

Article

쌈장의 품질수명 예측

김용국¹, 김성주², 장규섭¹^,^*

The Prediction of Shelf-life of Ssamjang

Yong-Kuk Kim¹, Seong-Ju Kim², Kyu-Seob Chang¹^,^*

Author Information & Copyright ▼

¹(주)해찬들

²충남대학교 식품공학과

¹Haechandle Co. LTD.

²Department of Food Science and Technology, Chungnam National University

^*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, 220 Gung-dong, Yuseong-gu, Daejon, 305-764, Korea, Phone: +82-42-821-6727, Fax: +82-42-822-2153, E-mail: changks@cnu.ac.kr

ⓒ Copyright 2005 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, 2005