Applied Biological Chemistry

Volume 40 Issue 4
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Pages.361-363
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1997
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2468-0834(pISSN)
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2468-0842(eISSN)

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)

권호 표지

Production of Soy Sauce with Monascus sp.

Monascus sp.를 이용한 간장의 제조

Lee, Seung-Cheol (Department of Food Engineering, College of Engineering, Kyungnam University) ;
Kim, Su-Kyoung (Department of Food Engineering, College of Engineering, Kyungnam University) ;
Lee, Suk-Gi (Department of Food Engineering, College of Engineering, Kyungnam University) ;
Hwang, Yong-Ill (Department of Food Engineering, College of Engineering, Kyungnam University)

이승철 (경남대학교 식품공학과) ;
김수경 (경남대학교 식품공학과) ;
이석기 (경남대학교 식품공학과) ;
황용일 (경남대학교 식품공학과)

Published : 1997.08.30

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Abstract

Keywords

간장;
색소;