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Author: Hae-Soo Kwak
2 Articles are founded.
Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
Korean J Food Sci Anim Resour 2017;37(3):342-350.
https://doi.org/10.5851/kosfa.2017.37.3.342
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https://doi.org/10.5851/kosfa.2017.37.3.342
Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening
Korean J Food Sci Anim Resour 2016;36(2):244-253.
https://doi.org/10.5851/kosfa.2016.36.2.244
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https://doi.org/10.5851/kosfa.2016.36.2.244