:: Journal of The Korean Society of Food Culture ::

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Comparison of Mcrobial and Physicochemical Properties between pogi kimchi and mat kimchi

Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2019.34.2.217
Open abstract
Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.357-363

DOI:https://doi.org/10.7318/KJFC/2016.31.4.357
Open abstract
Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650
Open abstract
Quality Properties of Fish Paste Containing Green Laver Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.421-427

DOI:https://doi.org/10.7318/KJFC/2014.29.5.421
Open abstract
Quality Properties of Barley Kochujang Added wih Germinated Barley Powder

Jae-Sil Seo, In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.187-194

DOI:https://doi.org/10.7318/KJFC/2014.29.2.187
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