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1
Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Ji-Young Oh, Yong-Suk Kim, Dong-Hwa Shin, | Korean Societyof Food Science&Technology | 2006 ,
2
Antimicrobial Synergistic Effects of Linolenic Acid in Combination with Preservatives against Food-borne Bacteria
Antimicrobial Synergistic Effects of Linolenic Acid in Combination with Preservatives against Food-borne Bacteria
Ji-Young Lee, Yong-Suk Kim, Dong-Hwa Shin, | Korean Societyof Food Science&Technology | 2004 ,
3
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Yeong-Soo Park, Yong-Suk Kim, Dong-Hwa Shin, | Korean Societyof Food Science&Technology | 2003 ,
4
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang, | 한국식품과학회 | 2004 ,
5
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Donghwa Chung, | 한국식품과학회 | 2005 ,
6
Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis
Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis
Byong-Hak Oh, | 한국식품과학회 | 2006 ,
7
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Mi-Ji Yoo, | 한국식품과학회 | 2006 ,
8
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Na-Young Lee, | 한국식품과학회 | 2003 ,
9
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong Suk Kim, | 한국식품과학회 | 2003 ,
10
Volatile Flavor Components of Kochujang Prepared with Differenct Kojis
Volatile Flavor Components of Kochujang Prepared with Differenct Kojis
Ji-Young Oh, | 한국식품과학회 | 2001 ,
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