What people are saying - Write a review
We haven't found any reviews in the usual places.
Evolution of Korean dietary culture
Primitive Pottery AgeB C 80003000
History of cereal fermentation technology
8 other sections not shown
alcohol fermentation amino acids amino nitrogen amylase APPL Aspergillus Aspergillus oryzae Bacillus subtilis barley brewing cereal changes characteristics CHEM chemical Chinese cabbage chungkookjang culture days of fermentation decreased doenjang effect enzyme ethanol fatty acid fermentation Authors fermentation period fermentation starter fermented fish products fermented foods fermented soybean flour FOOD SCL TECHNOL free amino acids garlic glutamic acid growth increased investigated isolated juice kanjang Key words KIM Journal kimchi kimchi fermentation kochujang KOREAN AGRIC lactic acid bacteria lactic acid fermented Lactobacillus LEE Journal Leuconostoc lysine mash mesenteroides MICROBIOL microorganisms milk mixture NaCl natto nuruk optimum organic acids oryzae pickles plantarum powder prepared Primitive Pottery protease protein radish ratio red pepper reducing sugar ripening salt concentration samples sauce sensory evaluation showed sikhae soybean paste soysauce starter storage strains Studies sugar content takju taste temperature total acid vegetables vinegar volatile wheat yeast yogurt