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Changes in microflora and enzyme activities of traditional Kochujang Meju during fermentation

1995

Park, J.M. | Oh, H.I. (Sejong University, Seoul (Korea Republic). Department of Food Science and Technology)

AGROVOC Keywords
alimentos derivados de la soja amilasas amylase amylases color colour couleur enzymic activity fermentation fermented products korea republic microorganisme microorganismos microorganisms productos fermentados soyfoods
Bibliographic information
Korean Journal of Food Science and Technology (Korea Republic)
Volume 27 Issue 1 ISSN 0367-6293
Pagination
pp. 56-62
Other Subjects
Fermentacion; Actividad enzimatica; Aliment a base de soja pour homme; Produit fermente; Republica de corea; Activite enzymatique; Republique de coree
Language
Ko
Note
Summaries (En, Ko)
5 illus.; 4 tables; 24 ref.
Type
Bibliography; Summary
1995-08-15
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