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- Effects of Dietary Supplementation of a Meju, Fermented Soybean Meal, and Aspergillus Oryzae for Juvenile Parrot Fish (Oplegnathus Fasciatus)*
- The History and Science of Chongkukjang, a Korean Fermented Soybean Product Dae Young Kwon1*, Kyung Rhan Chung2* and Dai-Ja Jang1
- 2Lbstract )Book
- And Ganjang (Fermented Soy Sauce): a Comparative Study
- Aflatoxin B1 Detoxification by Aspergillus Oryzae from Meju, A
- Ed to Change
- Datos Sobre Corea
- Journey Into Healthy Kimchi
- The Korean Onggi Potter
- Characterization of Aspergillus Sojae Isolated from Meju, Korean
- Functional Microbiota for Polypeptide Degradation During Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste
- Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea
- Fungal Diversity of Soybean, Rice Straw and Air for Meju Fermentation
- Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions