Quality and functional characteristics of chungkukjang prepared with various Bacillus sp. isolated from traditional chungkukjang
- Author
- MYUNG YE LEE1 ; PARK, Su-Young2 ; JUNG, Keun-Ok2 ; PARK, Kun-Young2 ; SOON DONG KIM1
[1] Dept. of Food Science and Technology, Faculty of Food Industrial Technology, Catholic Univ. of Daegu, 330 Geumnak 1-ri, Hayangeup, Gyeongsan-si, Gyeongbuk 712-702, Korea, Republic of
[2] Dept. of Food Science and Nutrition, Pusan Natl. Univ, Korea, Republic of - Source
Journal of food science. 2005, Vol 70, Num 4, pp M191-M196 ; ref : 36 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- B. licheniformis amino acid content antimutagenicity chungkukjang sensory evaluation
- Keyword (fr)
- Analyse sensorielle Bacillus Qualité Bacillaceae Bacillales Bactérie
- Keyword (en)
- Sensory analysis Bacillus Quality Bacillaceae Bacillales Bacteria
- Keyword (es)
- Análisis sensorial Bacillus Calidad Bacillaceae Bacillales Bacteria
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16810775
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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