1 |
Lee KI, Moon RJ, Lee SJ, Park KY. 2011. The quality assessment of doenjang added with Japanese apricot, garlic and ginger, and samjang. Korean J Soc Food Cookery Sci 17: 472-477.
과학기술학회마을
|
2 |
Jung BM, Roh SB. 2004. Physicochemical quality comparison of commercial doenjang and traditional green tea doenjang. J Korean Soc Food Sci Nutr 33: 132-139.
과학기술학회마을
DOI
ScienceOn
|
3 |
Park JS, Lee MY, Kim JS, Lee TS. 1994. Compositions of nitrogen compound and amino acid in soybean paste (doenjang) prepared with different microbial sources. Korean J Food Sci Technol 26: 609-615.
과학기술학회마을
|
4 |
Kim SH, Kim ST, Kim BH, Kang SK, Jung ST. 2000. Fermentation of doenjang prepared with sea salts. Korean J Food Sci Technol 32: 1365-1370.
과학기술학회마을
|
5 |
Park SK, Seo KI, Shon MY, Moon JS, Lee YH. 2000. Quality characteristics of home-made Doenjang, a traditional Korean soybean paste. Korean J Soc Food Sci 16: 121-127.
과학기술학회마을
|
6 |
Joo HK, Oh KT, Kim DH. 1992. Effects of mixture of improved meju, Korean traditional meju and natto on soybean paste fermentation. J Korean Agric Chem Soc 35: 286-293.
과학기술학회마을
|
7 |
Eum BW, Kwak BY, Kim SY, Shon DH, Lee KH. 2003. Enhancement of chitooligosaccharides in doenjang (soybean paste) and kanjang (soybean sauce) using Bacillus subtilis koji and Rhizopus oryzae koji. Korean J Food Sci Technol 35: 291-296.
과학기술학회마을
|
8 |
Hong CX, Katoh H. 1993. On the quality of soy sauce made by Chinese method of low salt-solid fermentation - Evaluation by analytical data -. J Brew Soc Japan 88: 811-817.
DOI
|
9 |
Mok CK, Song KT, Lee JY, Park YS, Lim SB. 2005. Changes in microorganisms and enzyme activity of law salt soybean paste (Doenjang) during fermentation. Food Engin Prog 9:112-117.
|
10 |
Yamamoto Y, Higashi K, Yoshii H. 1984. Inhibitory activity of ethanol on food spoilage bacteria. Part II. Studies on growth inhibition of food spoilage microorganisms for low salt foods. Nippon Shokuhin Kogyo Gakkaishi 31: 531-535.
DOI
|
11 |
Kwak EJ, Lim SI. 2003. Effect of addition time of antibrowning agents on browning and fermentation characteristics in doenjang. J Korean Soc Food Sci Nutr 32: 495-500.
|
12 |
Kim DH, Lee JS. 2001. Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J Food Sci Technol 33: 353-360.
과학기술학회마을
|
13 |
Han SM, Kim DH. 2008. Effect of combined use of anti-microbial materials on storage of low salted kochujang. J Korean Soc Appl Biol Chem 51: 281-287.
과학기술학회마을
DOI
ScienceOn
|
14 |
Kim ND. 1996. Study on the browning and it′s inhibition in soybean paste (doenjang). PhD Dissertation. Kon-Kuk University, Seoul, Korea.
|
15 |
Lee SK, Kim ND, Kim HJ, Park JS. 2002. Development of traditional doenjang improved in color. Korean J Food Sci Technol 34: 400-406.
과학기술학회마을
|
16 |
Lee KY, Kim HS, Lee HG, Han O, Chang UJ. 1997. Studies on the prediction of shelf-life of Kochujang through the physicochemical and sensory analyses during storage. J Korean Soc Food Sci Nutr 26: 588-594.
과학기술학회마을
|
17 |
Kim JS, Choi SH, Lee SD, Lee KH, Oh MJ. 1999. Quality changes of sterilized soybean paste during its storage. J Korean Soc Food Sci Nutr 28: 1069-1075.
과학기술학회마을
|
18 |
Lee S, Kim DH. 2012. Changes in physicochemical properties of low-salted doenjang during fermentation. Korean J Food Sci Technol 44: 592-599.
과학기술학회마을
DOI
ScienceOn
|
19 |
Institute of Miso Technologists. 1968. Official methods of miso analysis. Tokyo, Japan. p 1-34.
|
20 |
Fuwa HA. 1954. A new method for microdetermination of amylase activity by the use of amylose as the substrate. J Biochem 41: 583-603.
DOI
|
21 |
Anson ML. 1938. Estimation of pepsin, trypsin, papain and cathepsin with hemoglobin. J Gen Physiol 22: 79-89.
DOI
|
22 |
James MJ. 2000. Modern Food Microbiology. 6th ed. APAC Publishers, NV, USA. p 45-47.
|
23 |
Kim GT, Hwang YI, Lim SI, Lee DS. 2000. Carbon dioxide production and quality changes in Korean fermented soybean paste and hot pepper-soybean paste. J Korean Soc Food Sci Nutr 29: 807-813.
과학기술학회마을
|