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| | 76D-13 Quality evaluation of Gochujang and red pepper powder using the Near infrared spectrascopy for saving cost and ... (Site not responding. Last check: 2007-10-08) |
 | | Quality evaluation of Gochujang and red pepper powder using the Near infrared spectrascopy for saving cost and time |
 | | , B., and M. (1) R&D Center, Haechandle Foods Co. Ltd., 799 Jukbon-ri, Yeonmu-eup, Nonsan, Chungnam, 320-833, South Korea, (2) R&D Center, Haechandle Foods Co. Ltd., 799 Jukbon-ri, Yeonmu-eup, Nonsan, Chungnam, 320-833, South Korea, (3) R&D Center, Haechandle Foods Co, Ltd, 799 Jukbon-ri, Yeonmu-eup, Nonsan, Chungnam, 320-833, South Korea |
 | | Color, hotness, salinity and amino type nitrogen (AN) are important quality indicators and should be regularly measured for maintaing its good quality of Gochujang, which is the Korean traditional fermented hot pepper paste. |
| ift.confex.com /ift/2003/techprogram/paper_18061.htm (363 words) |
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