- Volume 25 Issue 3
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Changes in Physicochemical, Microbiological and Sensory Quality Characteristics of Ssamjang containing Cheongkukjang during Storage
청국장 첨가 쌈장의 저장 중 이화학적·미생물학적 및 관능적 품질특성 변화
- Yum, Eun Ji (Chamgoeul. Co., Ltd.) ;
- Bang, Seon Ok (Chamgoeul. Co., Ltd.) ;
- Kim, Kum-Suk (Chamgoeul. Co., Ltd.)
- Received : 2015.04.08
- Accepted : 2015.06.17
- Published : 2015.06.30
This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at
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