최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.12 no.3, 2005년, pp.292 - 298
정순경 (창원전문대학 제과제빵과) , 김영숙 (양산대학 식품가공제과제빵과) , 이동선 (경남대학교 식품생명공학부)
Kochujang(Korean red pepper paste) of 600 g was fermented in the different types of vessels (glass, polypropylene(PP), polyethylene terephthalate(PET), stainless steel and Korean porcelain called onggi) with 627 mL of volume during 4 months. The quality changes were monitored for physical, chemical ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Yoon, S.J. (2003) Fermentation food of korean. p.15-16
Lee, K.H., Lee, M.S. and Park, S.O. (1976) Studies on the microflora and enzymes influencing on korea native kochuzang (red pepper soybean paste) aging. J. Korean Agri. Chemi. Soc., 19, 82-92
Ahn, C.W. and Sung, N.K. (1987) Changes of major components and microorganisms during the fermentation of korean ordinary kochujang. J. Korean Soc. Food Nutr., 16, 35-39
Bae, W.T., Cho. Y.J. and Hur, B.Y. (1984) Analysis of the earthenware of Gaya in westem Gyeongnam province. J. Gyeongsang University., p.99-108
Mohammed, A., Ahsanullah, K., Azhar, A.N. and Shamin, A. (1997) Heavy metals: leaching from glazed surfaces of tea mugs. Sci. Total Environ., 207, 49-54
Lee, K.H., Kwon, K.S., Jean, D.H., Jeong, D.Y. and Choi, B.H. (2000) Study on hazardous heavy metals from porcelain dinnerwares. J. Food Hyg. Safety., 15, 324-327
Yoo, S.M., Kim, J.S. and Shin, D.H. (2001) Quality changes of traditional Doenjang fermented in different vessels. J. Korean Soc. Agric. Chem. Biotechnol., 44, 230-234
Shin, D.H., Kim, D.H., Choi, U., Lim, M.S. and An, E.Y. (1997) Effect of red pepper varieties on the physicochemical characteristics of traditional kochujang during fermentation. J. Korean Soc. Food Nutr., 26, 1044-1049
Shin, D.H., Kim, D.H., Choi, U., Lim, M.S An, and E.Y. (1997) Effect of red pepper varieties on the microflora, enzyme activities and taste components of traditional kochujang during fermentation. J. Korean Soc. Food Nutr., 26, 1050-1057
Lee, T.S. (1979) Studies on the brewing of kochuzang (red pepper paste) by the addition of yeasts. J. Korean Agri. Chemi. Soc., 22, 65-90
※ AI-Helper는 부적절한 답변을 할 수 있습니다.