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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.
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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.
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