Quality properties of fermented butter using extract solution from Korean traditional fermented pastes
{{output}}
This study evaluated the quality properties of fermented butter using 0.5% (v/v) extract solution from Korean traditional fermented soy pastes (KFSE; C: Cheonggukjang; D: Doenjang; and M: Meju). Samples were analyzed for pH, Commission Internationale de l'Éc... ...
