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,*
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
