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KMID : 0380619760080040247
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 4 p.247 ~ p.252
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Standardization of Korean Soysauce
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Abstract
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The conventional meju samples were collected from various districts and the improved kokja were prepared in laboratory. The changes of components in the process of the conventional soysauce and the improved soysauce preparation was studied. The experimental results are as follows;
1. The conventional soysauce is less than the improved soysauce in the extent of utility of total nitrogen.
2. The former is less than the latter in amino-type nitrogen content.
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