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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.13 no.4, 2006년, pp.457 - 464
강문기 (대상(주)) , 송경빈 (충남대학교 식품공학과)
To improve the functional properties of Gochujang, different amount of skipjack cooking broth (l%, 3%, 5%) were added and their physicochemical properties were examined during storage. During fermentation of Gochujang, pH value decreased and titratable acidity increased, regardless of the amount of ...
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