1 |
Yoo JY. 1998. Study on the commercialization of traditional meju. Research report of MOST N1070-0964, p 583-639.
|
2 |
Lim SI, Yoo JY. 1999. Purification and characteristics of protease produced by Syncephalastrum racemosum PDA132-2 from Korean traditional meju. J Korean Soc Food Sci Nutr 28: 1010-1016.
과학기술학회마을
|
3 |
Kim SS. 1978. Effect of meju shapes and strains on the quality of soy sauce. Korean J Food Sci Technol 10: 63-72.
과학기술학회마을
|
4 |
Suh JS, Lee SG, Ryu MK. 1982. Effect of Bacillus strains on the chungkook-jang processing. Korean J Food Sci Technol 14: 309-314.
과학기술학회마을
|
5 |
Lee CJ, Hoh HS. 1976. Standardization of Korean soy sauce. Korean J Food Sci Technol 8: 247-252.
과학기술학회마을
|
6 |
Chang YC, Lee KH, Kim SY, Jo YL, Kim JK. 1992. Proteainase produced by Bacillus licheniformis SSA3-2M1. Korean J Microbiol 30: 239-245.
과학기술학회마을
|
7 |
Kim DH, Lim DW, Bai S, Chun SB. 1976. Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J Food Sci Technol 29: 1006-1015.
과학기술학회마을
|
8 |
Ju HK, Ro SK, Im MH. 1972. Studies on the fermentation of soy sauce by bacteria. Korean J Food Sci Technol 4: 276-284.
과학기술학회마을
|
9 |
Yoo JY. 2001. A Comprehensive studies on the development of Korean traditional foods with high qualities. Research report of department of agriculture and forestry, GA0211-0102.
|
10 |
Kim SH, Choi NS, Lee WY, Lee JW, Kim DH. 1998. Isolation of Bacillus strains fibrinolytic enzymes from doenjang. Korean J Microbiol 34: 87-90.
|
11 |
Lim SI, Yoo JY. 1999. Characteristics of fungal protease produced by Mucor racemosus f. racemosus from Korean traditional meju. Korean J Appl Microbiol Biotechnol 27: 466-470.
과학기술학회마을
|
12 |
Hagihara B. 1956. Method of enzyme vol II. Asahousyoten, Tokyo.
|
13 |
Lee MJ, Chung MJ. 1980. Studies on the production of protease by Aspergillus oryzae KC-15 and characteristics of the enzyme. Korean J Appl Microbiol Bioeng 8: 77-85.
과학기술학회마을
|
14 |
Park CK, Nam JH, Song HI, Park HY. 1989. Studies on the shelf-life of the grain shape improved meju. Korean J Food Sci Technol 21: 876-883.
과학기술학회마을
|
15 |
Fukumoto J, Tsuru O, Yamamoto T. 1967. Studies on mold protease. Part I, Purification, crystallization and some enzymatic properties of acid protease of Rhizopus chinesis. Agric Biol Chem 31: 710-717.
DOI
|
16 |
Lim SI. 2000. Purification and characterization of protease produced by Aspergillus wentti isolated from Korean traditional meju. Korean J Food Sci Technol 32: 161-167.
과학기술학회마을
|
17 |
Kazuo S, Kyo S, Kinichi M. 1985. Purification and some properties of serine protease from a mutant of Aspergillus niger. J Ferment Technol 63: 479-485.
|
18 |
Cha WS, Choi C. 1989. Characteristics and action pattern of protease from Aspergillus fumigatus. J Korean Soc Food Nutr 18: 348-355.
과학기술학회마을
|
19 |
Kang HJ, Park ES, Yoon S. 1984. Interaction of phytic acid with minerals during meju preparation. Korean J Food Sci Technol 16: 403-407.
과학기술학회마을
|
20 |
Perrin DD, Dempsey B. 1974. Buffers for pH and metal ion control. 1st ed. Chapman and Hall, London. p 155.
|