Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation

Dae Seong Yoon ,  Hyun-Hee Yu ,  Yeong Geol Won 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

Son ,  Jun-Ho

식품공업

2002 .01

[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality

Yong-Suk Kim

한국식품영양과학회 학술대회발표집

2008 .10

Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam

Hyeon-Young Kim ,  Gi-Jeong Ha ,  Hee-Jeong Je 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Biogenic Amine Formation and Bacterial Contribution in Korean Traditional Fermented Soybean Paste (Doenjang)

Hyun-Hee Yu ,  Won Ho Choi ,  Seon Mi Shin 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

감마선 조사 고추장의 미생물 및 일반품질 특성 변화

김동호 ,  육홍선 ,  연규춘 외 2명

한국식품과학회지

2001 .02

Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Physical and Microbiological Approach in Proving the Identity of Gamma-irradiated Different Teas

Tusneem Kausa ,  Byeong-Keun Kim ,  Dong-Ho Kim 외 1명

Food Science and Biotechnology

2005 .02

[P8-149] Anti-inflammatory and Anti-cancer Activities of Jeju Traditional Fermented Soybean Paste (Doenjang) with Broccoli

Joon-Ho Hwang ,  Yong-Hwang Kim ,  Hyun-Jeong Oh 외 2명

한국식품영양과학회 학술대회발표집

2009 .11

Comparison of physicochemical properties of low-salt Doenjang according to manufacturing method of soybean paste

Bo-Young Choi ,  Na-Young Gil ,  Shin-Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

[P6-44] Doenjang (Soybean Paste) Potentailities by Different Fermented Strain of Meju

Deuk Kyun Im ,  Hyun A Lee ,  Chung Ha Lee 외 6명

한국식품영양과학회 학술대회발표집

2005 .10

Comparative analysis of Doenjang (Korean traditional soybean paste) manufactured in Gochang

Hae-Seok Pa ,  k ,  Seung-Wha Jo 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Identification Characteristics of Gamma-Irradiated Soybean Using Multi Detection Methods

Beom-Seok Song ,  Ki-Chang Lee ,  Jong-Heum Pa 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

색상이 개선된 재래식 된장 개발

이시경 ,  김남대 ,  김현진 외 1명

한국식품과학회지

2002 .06

감마선 조사된 대두분의 미생물학적 및 이화학적 특성 연구

김희연 ,  송경희 ,  홍진환 외 14명

한국식품과학회지

2002 .12

An Approach to Increase Vitamin D₂ Level in Doenjang (Fermented Soybean Paste) using Mushrooms

Han-Seok Choi ,  Mi-Kyum Kim ,  Myung-Kon Kim 외 6명

Food Science and Biotechnology

2005 .12

Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods

Yang-Ju Son ,  Sun-Hee Kang ,  Jong-Min Ko 외 3명

한국식품과학회지

2017 .02

The effects of microbiological and quality characteristics in gamma-irradiated Navel orange

Eun Ji Kyung ,  Kyoung Hee Kim ,  Hong Sun Yook

한국식품영양과학회 학술대회발표집

2013 .11

Bacterial Diversity in Commercial and Traditional Soybean paste(Doenjang) Using 16S rRNA Sequence Analysis

Hee Yul Lee ,  Min Ju Ahn ,  Kye Man Cho

한국식품영양과학회 학술대회발표집

2013 .11

Quality Characteristics of Commercial Doenjang and Traditional Doenjang

Jeong Min Lee ,  Woo Suk Bang

한국식품영양과학회 학술대회발표집

2015 .08