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KMID : 1024419970010030206
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Food Engineering Progress
1997 Volume.1 No. 3 p.206 ~ p.211
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Effects of Soybean Pretreatments and Preparation Conditions of Soybean Meju Inoculated with Bacillus subtilis starter culture on the Short - term Maturing of Korean Kanjang ( SoySauce ) Mash
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Choi Kwang-Soo
Choi Cheong
Choi Jong-Dong
Im Moo-Hyeog
Chung Hyun-Chae
Lee Chun-Woo
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Abstract
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KEYWORD
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Korean Kanjang(soy sauce), Meju, TCA-soluble nitrogen, Bacillus subtilis
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