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KMID : 1007520060150040549
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Food Science and Biotechnology
2006 Volume.15 No. 4 p.549 ~ p.554
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Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis
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Oh Byoung-Hak
Kim Yong-Suk
Jeong Pyeong-Hwa
Shin Dong-Hwa
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Abstract
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KEYWORD
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meju, Aspergillus sp., Bacillus subtilis, enzyme, meju shape
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