국가 R&D 논문 조회
| 논문명 | Quality Characteristics of Whole Soybean Meju Doenjang Prepared with Addition Times and Contents as Starter | ||
|---|---|---|---|
| 학술지 | 한국식품영양과학회지 | ISSN | 1226-3311 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019966564 |
| 초록 | This study was carried out to investigate the quality characteristics of whole soybean meju doenjang prepared with addition times and contents of starter(B. amyloliquefaciens) for 8 weeks. To do this... | ||
별미장 현장 실용화 기술 개발(Development of commercialization technology for Byeolmijang)
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