Changes in microorganisms, enzyme activities, and gas formation by the addition of mustard powder on kochujang with different salt concentration

Yong-Suk Kim

Changes in microorganisms, enzyme activities, and gas formation by the addition of mustard powder on kochujang with different salt concentration

Yong-Suk Kim

Department of Food Science and Technology

Research output: Contribution to journal › Journal article › peer-review

Original language	Korean
Journal	Food Science and Biotechnology
State	Published - 2006.04.30

Cite this

@article{fd104da21c544eb2a484ec9384aebef2,

title = "Changes in microorganisms, enzyme activities, and gas formation by the addition of mustard powder on kochujang with different salt concentration",

author = "Yong-Suk Kim",

year = "2006",

month = apr,

day = "30",

language = "Korean",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

}