References
- Cho, H.O., Kim, J.G., Lee, H.J., Kang, J.H. and Lee, T.S. Brewing method and composition of traditional kochuzang (red pepper paste) in junrabook-do area. J. Korean Agric. Chem. Soc. 24: 21-28 (1981)
- Lee, T.S. Studies on the brewing of kochujang (red papper paste) by the addition of yeasts. J. Korean Agric. Chem. Soc. 22: 65-90 (1979)
- Kim, Y.S. Studies on the changes in physicochemical characteristics and volatile flavor compounds of traditional kochujang during fermentation. Ph.D. dissertation, King Sejong Univ., Seoul, Korea (1993)
- Lee, K.S. and Kim, D.H. Trial manufacture of low-salted kochujang (red pepper soybean paste) by the addition of alcohol. Korean J. Food Sci. Technol. 17: 146-154 (1985)
- Lee, J.E. Salt and hypertension. Korean J. Nephrology 11, Suppl. 6: 56-60(1992)
- Ha, J.O. and Park, K.Y. Composition of mineral contents and external structure of various salts. J. Korean Soc. Food Sci. Nutr. 27: 413-418 (1998)
- Park, J.W., Kim, S.J., Kim, S.H., Kim, B.H., Kang, S.K., Nam, S.H. and Jung, S.T. Determination of mineral and heavy metal contents of various salts. Korean J. Food Sci. Technol. 32: 1442-1445 (2000)
- Korea Dietary Safety Civil Committee. The all about salts, pp. 1-33. International seminar on salt (Korea. China. Japan) (2000)
- Kim, D.H., Rhim, J.H. and Lee, S.B. Characteristics of seaweed salts prepared with various seaweeds. Korean J. Food Sci. Technol. 35: 62-66 (2003)
- Shin, M.S. and Lee, H.S. The properties of salts and their effects on salts vegetables. J. Korean Home Economic Assoc. 21: 55-63 (1983)
- Shin, D.H., Jo, E.J. and Hong, J.S. Chemical composition of imported table salts and kimchi preparation test. J. Food Hyg. Safety 14: 277-281 (1999)
- Park, S.J., Park, K.Y. and Jun, H.K. Effects of commercial salts on the growth of kimchi-related microorganisms. J. Korean Soc. Food Sci. Nutr. 30: 806-813 (2001)
- Kim, S.H., Kim, S.J., Kim, B.H., Kang, S.K. and Jung, S.T. Fermentation of denjang prepared with sea salts. Korean J. Food Sci. Technol. 6: 1365-1370 (2000)
- IMT. Official Methods of Miso Analysis, pp. 1-34. Institute of Miso Technologists, Tokyo, Japan (1968)
- Thomas, Y.D., Lulvwes, W.J., and Kraft, A.A. A convenient surface plate method for bacteriological examination of poultry. J. Food Sci. 46: 1951-1952 (1981) https://doi.org/10.1111/j.1365-2621.1981.tb04528.x
- Merck. Handbook of Microbiology. pp. 66. USA (1965)
- Martin, E.P. Use of acid, rose bengal, and streptomycin in the plate method for estimating soil fungi. Soil Sci. 69: 215-232 (1965)
- Fuwa, H.A. A new method for microdetermination of amylase activity by the use of amylose as the substrate. J. Biochem. 41: 583-588 (1954) https://doi.org/10.1093/oxfordjournals.jbchem.a126476
- Anson, M.L. Estimation of pepsin, trypsin, papain and cathepsin with hemoglobin. J. Gen. Physiol. 22: 79-89 (1938) https://doi.org/10.1085/jgp.22.1.79
- SAS Institute, Inc. SAS User's Guide. Statistical Analysis system, Cary, NC. USA (1992)
- Jung, Y.C., Choi, W.J., Oh, N.S. and Han, M.S. Distribution and physiological characteristics of yeasts in traditional and commercial kochujang. Korean J. Food Sci. Technol. 28: 253-259 (1996)
- Kwon, Y.M. and Kim, D.H. Effects of sea tangle and chitosan on the physicochemical properties of traditional kochujang. J. Korean Soc. Food Sci. Nutr. 31: 977-985 (2002) https://doi.org/10.3746/jkfn.2002.31.6.977
- Lee, J.M., Jang, J.H., Oh, N.S. and Han, M.S. Bacterial distribution of kochujang. Korean J. Food Sci. Technol. 28: 260-266 (1996)
- Kim, D.H. Effect of condiments on the microflora, enzyme activities and taste components of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 33: 264-270 (2001)
- Kim, K.H., Bae, G.S. and Lee, T.S. Studies on the quality of kochujang prepared with grain and flour of glutinous rice. J. Korean Agric. Chem. Soc. 29: 227-236 (1986)
- Shin, D.H., Kim, D.H., Choi, U., Lim, D.K. and Lim, M.S. Studies on the physicochemical characteristics of traditional kochujang. Korean J. Food Sci. Technol. 28: 157-161 (1996)
- Kim, M.S., Ahn, Y.S. and Shin, D.H. Analysis of browning factors during fermentation of kochujang. Korean J. Food Sci. Technol. 32: 1149-1157 (2000)
- Moon, T.W. and Kim, Z.U. Some chemical physical characteristics and acceptability of kochujang from various starch sources. J.Korean Agric. Chem. Soc. 31: 387-393 (1988)
- Shin, D.H., Kim, D.H., Choi, U., Lim, M.S. and An, E.Y. Physicochemical characteristics of traditional kochujang prepared with various raw materials. Korean J. Food Sci. Technol. 29: 907-912 (1997)
- Kim, D.H. and Lee, J.S. Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 33: 353-360 (2001)
- James, M.J. Modern Food Microbiology, 6th ed., pp. 45-47. APAC, Nevada, USA (2000)