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1 Chang, C.M., The Research Institute of Soybean Fermentation Foods. Yeungnam University 155-180, 1998
2 홍주연, "홍삼 및 복분자를 첨가한 청국장의 이화학적 특성" 한국식품저장유통학회 15 (15): 872-877, 2008
3 손미예, "키위와 무를 첨가한 검정콩 청국장의 맛성분 및 기호도" 한국식품영양과학회 31 (31): 39-44, 2002
4 하배진, "다이옥신 저해능에 대한 어성초의 항산화 활성 효과" 한국환경과학회 12 (12): 2003
5 김순동, "다시마의 첨가가 청국장 발효와 품질특성에 미치는 영향" 한국식품저장유통학회 13 (13): 95-101, 2006
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7 Yoo, S.M., "Study on the processing adaptability of soybean cultivars for Korean traditional chungkukjang preparation" 42 : 91-98, 1999
8 Park, K.I., "Studies on the N-compounds during chung-kook-jang meju fermentation(Ⅰ)" 15 : 93-108, 1972
9 Lee, K.H., "Studies on chungkookjang (Part Ⅰ)" 14 : 191-197, 1971
10 Joo, H.K., "Studies on chemical composition of commercial chung-kuk-jang and flavor compounds of chung-kuk-jang by Mugwort (Artmisia asiatica) or red pepper seed oil" 13 : 44-56, 1996
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