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KMID : 1024420050090020112
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Food Engineering Progress
2005 Volume.9 No. 2 p.112 ~ p.117
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Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation
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Mok Chul-Kyoon
Song Ki-Tae
Lee Ju-Yeon
Park Young-Seo
Lim Sang-Bin
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Abstract
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KEYWORD
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soybean paste(Doenjang), salt content, microorganism, enzyme activity
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Listed journal information
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