SCOPUS 정보 검색 플랫폼

Volumn 64, Issue 4, 2002, Pages 317-322

Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

(5) Kim, Dong Ho a Jo, Cheorun a Yook, Hong Sun a Park, Byoung Jun a Byun, Myung Woo a

a Korea Atomic Energy Research Institute (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; GAMMA RAYS; IRRADIATION; PH EFFECTS; QUALITY CONTROL;

PROTEASE ACTIVITY;

BIOLOGICAL MATERIALS PRESERVATION;

AMINE; AMMONIA; PROTEINASE;

ARTICLE; BACILLUS; COLOR; CONTROLLED STUDY; FERMENTED PRODUCT; FOOD INDUSTRY; FOOD IRRADIATION; GAMMA IRRADIATION; LACTOBACILLUS; LEGUME; MEJU; MOULD; NONHUMAN; PH; QUALITY CONTROL; RADIATION DOSE;

EID: 0036235779 PISSN: 0969806X EISSN: None Source Type: Journal
DOI: 10.1016/S0969-806X(01)00674-0 Document Type: Article

Times cited : (20)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.