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

Abstract

Keywords

References

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