Quality characteristics of Kochujang prepared with different Meju fermented with Aspergillus sp. and Bacillus subtilis

Food Science and Biotechnology

Volumn 17, Issue 3, 2008, Pages 527-533

  Kim, Yong Suk ^a   Oh, Byoung Hak ^b   Shin, Dong Hwa ^a  

^a Chonbuk National University   (South Korea)

^b Jeonju Factory   (South Korea)

Author keywords

Aspergillus oryzae; Aspergillus sojae; Bacillus subtilis; Kochujang; Meju shape

Indexed keywords

ASPERGILLUS; ASPERGILLUS ORYZAE; ASPERGILLUS PARASITICUS; ASPERGILLUS SOJAE; ASPERGILLUS SP.; BACILLUS SUBTILIS;

EID: 49649118804     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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