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Shin, DH, Kim, DH, Choi, U, Lim, DK and Lim, MS. Studies on taste components of traditional Kochujang. Kor. J. Food Sci. Technol. 28:152-156. 1996
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Oh, JY, Kim, YS and Shin, DH. Changes in microorganisms and enzyme activities of low-salted Kochujang added with horseradish powder during fermentation. Kor. J. Food Sci. Technol. 37:463-467. 2005
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Shin, HJ, Shin, DH, Kwak, YS, Choo, JJ and Ryu, JH. Sensory evaluation and changes in microflora and enzyme activities of red ginseng Kochujang. Kor. J. Food Sci. Technol. 28:766-772. 1999
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Kim, HS, Lee, KY, Lee, HG, Han, P and Chang, UJ. Studies on the extension of the self-life of Kochujang during storage. J. Kor. Soc. Food Sci. Nutr. 26:595-600. 1997
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Shin, DH, Kim, DH, Choi, U, Lim, MS and An, EY. Physicochemical characteristic of traditional Kochujang prepared with various raw materials. Kor. J. Food Sci. Technol. 29: 907-912. 1997
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Choo, JJ and Shin, HJ. Sensory evaluation and changes in physiochemical properties, and microflora and enzyme activities of pumpkin-addedKochujang. Kor. J. FoodSci. Technol. 32:851-859. 2000
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Park, JH, Kim, YM, Kim, DS and Kim, SM. Functionality of low molecular weight peptides of acce1eratedly manufactured anchovy sauce with Bacillus subtilis JM3 protease. Kor. J. Food Sci. Tehcnol. 37:827-832. 2005
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Jeong, YJ, Sea, JH and Ku, JG. Comparison of quality characterristics in Kochujang prepared with thermoase during fermentation. Food Industry and Nutr. 8:56-59. 2003
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Kim, MS, Kim, IW, Oh, JA and Shin, DH. Quality changes of traditional Kochujang prepared with different Meju and red pepper during fermentation. Kor. J. Food Sci. Technol. 30:924-933. 1998
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