축산식품과학과 산업

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Practical Use of Fermented Soy Sauce to improve Quality Attributes and Functionality of Processed Meat Products

식육가공품의 품질특성 및 기능성 향상을 위한 발효간장의 활용

  • Kim, Hyun-Wook (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Food R&D Center, CJ CheilJedang Corp.) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute)
  • 김현욱 (경남과학기술대학교 동물생명과학과) ;
  • 황고은 (건국대학교 축산식품공학과) ;
  • 송동헌 (건국대학교 축산식품공학과) ;
  • 함윤경 (건국대학교 축산식품공학과) ;
  • 최지훈 (CJ제일제당 식품연구소) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터)
  • Published : 2017.10.31
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Abstract

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References

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