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Author: Chang-Hwan Jeong

2 Articles are founded.

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Sci Anim Resour 2023;43(5):877-888.
https://doi.org/10.5851/kosfa.2023.e42
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Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Sci Anim Resour 2022;42(6):928-941.
https://doi.org/10.5851/kosfa.2022.e56
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