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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.24 no.2, 2008년, pp.243 - 250
노재덕 (한국식품연구원 전통식품연구단) , 최신양 (한국식품연구원 전통식품연구단) , 이승주 (한국식품연구원 전통식품연구단)
This study examined the quality characteristics of soybean pastes that were prepared using different ratios of whole soybean meju inoculated with three different types of microbial strains. The five samples were prepared with meju inoculated with Aspergillus oryzae KFRI 995, Bacillus subtilis F4005,...
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