The history and science of Chongkukjang, a Korean fermented soybean product
Abstract With several thousands of years of tradition, Chongkukjang is one of Korea’s most well-known fermented soybean foods. Chongkukjang has existed in Korea since the first century BC and throughout the Koryo dynasty and kingdom of Silla, while si (豉, Chongkukjang) in Chaeksong was highly regard...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
BMC
2019-07-01
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| Cyfres: | Journal of Ethnic Foods |
| Pynciau: | |
| Mynediad Ar-lein: | http://link.springer.com/article/10.1186/s42779-019-0004-8 |
| Tagiau: |
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