참고문헌
- 식품기술 v.8 장류제품의 현황 및 전망 김동현
- 한국식품연감,농수축산식품
- J.Food Sci.Technol. v.1 Study on the browning inhibition on soybean paste(doenjang) Joo, H.K.;Kim, N.D
- 기술연구보고(육군기술연구소) v.7 된장보존에 관한 연구 송석훈;박근창;김항묵;승정희
- Korean J.Appl.Micr v.11 Studies on the color improvement of doenjang(fermented soybean paste)using various Aspergillus ofyzae strains Kim, S.S;Kim, S.K;Ryu, M.K.;Cheigh, H.S
- Korean J.Food Sci v.18 Pigment-forming bacteria in the presence of L-tyrosine and their possible role in the browning of fermented soybean products Park, S.K.;Kyung, K.H
- 된장의 보존기간 연장을 위한 천연보존료의 검색 유진영
- Korean J.Appl.Micro.Bioeng v.6 Studies on the preservation of soybean paste(part1).Inhibition of the growth of film-forming yeast Cha, W.S.
- Korean J. Microbiol v.2 Studies of koji for optimum condition of growth and identification of Aspergillus spp(Ⅱ) Lee, K.H.;Jang, K.H
- Korean Agric. Chem. Biotech v.14 A study on the microflora changes during Korean native soy-sauce fermentation Lee, W.J.;Cho, D.H
- J. Korean Agri.Chem.Soc v.4 Effects of the ratio of raw materials on the quality and taste of soy sauce(1) Studies on the changes of enzymatic activities amd chemical components during koji preperation with various ratio of raw materials Kim, K.W.;Kim, J.J
- J.Korean Agri.Chem.Soc v.6 Chemical changes during the fermentation of Korean soy-sauce and in connection with its fermentation period Chang, C.H.
- 식품공전 한국식품공업협회
- Korean J. Food. Sci.Tech v.26 Effects of storage temperature on the physicochemical characteristics in kochujang(red pepper soybean paste) Shin D.B.;Park, W.M.;Yi, O.S.;Koo, M.S.;Chunj, K.S
- 기준 みも 分析法 全國 みも 技術會
- Korean J.Food Sci.Technol v.26 Changes in physicochemical properties of industry-type kochujang during storage Jung, S.W.; Kim, Y.H.;Koo, M.S.;Shin, D.B.;Chung, K.S.;Kim,Y.S
- The measurement of appearance Hunter, R.S
- Nippon shokuhin Kogyo Gakkaishi v.35 Studies on the Lactobacillus spp. 宮尾茂雄;小川敏男
- Korean J. Food Sci. Technol v.5 Studies on the amino acid composition of Korean fermented soybean meju products and evaulation of the protein quality Lee, C. H
- J.Korean Agri.Chem.Soc v.22 Studies on the brewing of kochujang(red pepper paste)by the addition of yeasts Lee, T.S.
- J.Korean soc.Food Nutr. v.15 Effect of meju shapes and strains on the chemical composition of soybean paste Seo, J.S.;Han, E.M.;Lee, T.S
- Korean J.Food Sci. Technol v.26 Compositions of nitrogen compound and amino acid in soybean paste(doenjang)prepared with different microbial sources Park, J.S.;Lee, M.L.;Kim, J.S.;Lee, T.S
- Korean J.Food Sci.Technol v.17 Flavour imprvement of soybean pastes by the addition of Bacillus licheniformis and Saccharomyces rouxii Shin, S.Y.;Kim, Y.B.;Yu, T.J
- J.Korean Soc.Food Nutr v.17 The contents of free amino acids nucleotedes and their related compounds in soypaste product Kim, M.J.;Rhee,H.S
- Korean J. Soc. Food Sci v.6 Study on the flavor changes during the fermentation of soybean paste(Ⅰ) Kim,M.J.;Lee, H.S
- 日本釀造學會誌 v.75 醬油の色 西方 日出男
- Agri.Chem.Biotechnol v.13 A study on the micrlflora of fermented Korean meju loaves Cho, D.H.;Lee, W.H
- Korean J.Food Sci.Tech v.5 Effects of Bacillus natto on the soybean paste Lee, K.S.;Chung, D.H