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
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
