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Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration / Ji-Young Oh, Yong-Suk Kim, Dong-Hwa Shin
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2006.
- 형태사항
- pp. 298-302
- 키워드
- CHANGES MICROORGANISMS ENZYME ACTIVITIES GAS FORMATION ADDITION MUSTARD POWDER KOCHUJANG DIFFERENT SALT CONCENTRATION
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60075845
MARC
008060516s2006 ULKa a ENG■022 ▼a12267708
■245 ▼aChanges in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration▼dJi-Young Oh, Yong-Suk Kim, Dong-Hwa Shin
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2006.
■300 ▼app. 298-302
■653 ▼aCHANGES▼aMICROORGANISMS▼aENZYME▼aACTIVITIES▼aGAS▼aFORMATION▼aADDITION▼aMUSTARD▼aPOWDER▼aKOCHUJANG▼aDIFFERENT▼aSALT▼aCONCENTRATION
■700 ▼aJi-Young Oh, Yong-Suk Kim, Dong-Hwa Shin
■773 ▼tFood Science and Biotechnology▼gVolume15. Number2. (2006 April)▼d2006, 04
■URL ▼ahttp://www.kosfost.or.kr
■SIS ▼aS025126▼b60050258▼h8▼s2
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