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KMID : 0881720060210040223
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Journal of Food Hygiene and Safety
2006 Volume.21 No. 4 p.223 ~ p.230
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Physicochemical Characteristics of Traditional Fermented Soybean Products Manufactured in Folk Villages of Sunchang Region
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Kim Jong-Wook
Kim Yong-Suk
Jrong Pyeong-Hwa
Kim Hyung-Eun
Shin Dong-Hwa
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Abstract
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KEYWORD
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traditional fermented soybean products, Kochujang, Doenjang, Chunggukjang, quality, standardization
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