1 안용근, "식품가공실험" 효일문화사 81-, 2000
2 권동진, "동충하초를 이용한 고추장의 품질개선" 한국식품과학회 36 (36): 81-85, 2004
3 Metcalfe, L.D., "The rapid preparation of fatty acid esters for gas chromatographic anaylsis" 33 : 363-364, 1961
4 Shin, H.J., "Sensory evaluation and changes in microflora and enzyme activities of red ginseng kochujang" 28 : 766-772, 1999
5 An, M.L., "Quality of traditional kochujang supplemented with mushrooms" 46 : 229-234, 2003
6 Park, C.S., "Quality characteristics of kochujang added medicinal herbs" 12 : 565-571, 2005
7 Seo, J.H., "Quality characteristics of apple kochujang prepared with different meju during fermentation" 32 : 513-518, 2003
8 Bang, H.Y., "Quality Characteristics of kochujang prepared with Paecilomyces japonica from silkworm" 36 : 44-49, 2004
9 Iwashita, A., "Physiological function of miso" 89 : 869-872, 1994
10 AOAC, "Official methods for analysis. 16th ed., Associ ation of official analytical chemists, Washington, D.C., Ch. 27"
1 안용근, "식품가공실험" 효일문화사 81-, 2000
2 권동진, "동충하초를 이용한 고추장의 품질개선" 한국식품과학회 36 (36): 81-85, 2004
3 Metcalfe, L.D., "The rapid preparation of fatty acid esters for gas chromatographic anaylsis" 33 : 363-364, 1961
4 Shin, H.J., "Sensory evaluation and changes in microflora and enzyme activities of red ginseng kochujang" 28 : 766-772, 1999
5 An, M.L., "Quality of traditional kochujang supplemented with mushrooms" 46 : 229-234, 2003
6 Park, C.S., "Quality characteristics of kochujang added medicinal herbs" 12 : 565-571, 2005
7 Seo, J.H., "Quality characteristics of apple kochujang prepared with different meju during fermentation" 32 : 513-518, 2003
8 Bang, H.Y., "Quality Characteristics of kochujang prepared with Paecilomyces japonica from silkworm" 36 : 44-49, 2004
9 Iwashita, A., "Physiological function of miso" 89 : 869-872, 1994
10 AOAC, "Official methods for analysis. 16th ed., Associ ation of official analytical chemists, Washington, D.C., Ch. 27"
11 Waters Associates, "Official method of amino acid analysis, In amino acid analysis system of operators. Manual of the Waters Assosiates, USA"
12 Park, H.M., "Interspcific protoplast fusion of Trichoderma koningii and Trichoderma reesei" 24 : 91-97, 1986
13 Ogawa, K., "Interaspecific hybridization of Trichoderma reesei by protoplast fusion" 67 : 207-209, 1989
14 Korean Food and Drug Administration, "Food Standard Codex" Korean Foods Industry Association 301-304, 2002
15 Lee, G.D., "Establishment of optimum recipe on persimmon chokochujang using persimmon vinegar and kochujang" 8 : 309-314, 1998
16 Kim, D.H., "Effect of storage conditions on the microbiological and physicochemical characteristics of traditional kochujang" 33 : 589-595, 2001
17 Kim, M.R., "Effect of deep sea water and salt on the quality characteristics of breads" 3 : 326-332, 2003
18 Yang, S.H., "Characteristics of the taste in traditional Korean soybean paste" 21 : 443-448, 1992
19 Kim, Y.S., "Characteristics of kiwifruit added traditional kochujang" 34 : 1091-1097, 2002
20 Kang, S.G., "Characteristics of fermented hot pepper soybean paste (kochujang) prepared by liquid beni koji" 29 : 82-89, 1997
21 Lee, S.J., "Changes of rutin and quercetin in commercial kochujang prepared with buckwheat flour during fermentation" 34 : 509-512, 2005
22 Bae, T.J., "Changes of free amino acid compositions and sensory properties in kochujang added sea tangle powder during fermentation" 14 : 245-254, 2001
23 Kim, M.L., "Change in growth of alcohol fermetation yeast with addition of deep sea water" 10 : 417-420, 2003
24 Chang,I. C.L., "Biological value of protein and the mineral, vitamin and amino acid content of soymilk and cure" 26 : 297-332, 1947
25 Kim, J.Y., "Anticancer and immuno activity of methanol extract from onion kochujang" 12 : 173-178, 2005
26 Kim, Y.S., "Antibacterial activity of prunus mume and schizandra chinenis H-20 extracts and their effect on quality of functional kochujang" 35 : 893-897, 2003
27 Song, J.E., "A study on the perception and purchase of bread by college students in the Daegu area" 16 : 97-108, 2007