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KMID : 0380620080400040406
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 4 p.406 ~ p.411
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Selection of Microorganisms and Optimization of Manufacture Process for Cheonggukjang
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Hwang Hyun-Ae
Lee Nam-Keun
Cho Hyun-Ae
Hahm Young-Tae
Kwon Ki-Ok
Kim Byung-Yong
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Abstract
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KEYWORD
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cheonggukjang, Bacillus subtilis, Bacillus licheniformis, mixture design, optimization, contour map
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