Quality Characteristics of Kochujang Prepared with Commercial Protease - koreascholar

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Quality Characteristics of Kochujang Prepared with Commercial Protease

Yong-Jin Jeong, Ji-Hyung Seo, Hye-Sim Jo

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377749

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한국식품영양학회 학술대회논문집

2007년도 한국식품영양학회 동계학술대회 (2007.12)
p.89

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Yong-Jin Jeong(Dept. of Food Science and Technology, Keimyung University)
Ji-Hyung Seo(Div. of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology)
Hye-Sim Jo(Dept. of Food Science and Technology, Keimyung University)

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