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Food Engineering Progress
Korean Society for Food Engineering

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,*
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