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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.31 no.2, 2002년, pp.204 - 210
연규춘 (충주대학교 식품공학과) , 김동호 (한국원자력연구소 방사선식품·생명공학연구팀) , 김정옥 (세종대학교 가정학과) , 육홍선 (세종대학교 가정학과) , 조재민 (충주대학교 식품공학과) , 변명우 (한국원자력연구소 방사선식품·생명공학연구팀)
The quality characteristics and sensory evaluation of chungkookjang were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains; B. subtilis, B. natto and B. licheniformis as a single starter, and mixed culture of B. natto and B. licheniformis on the industriali...
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