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Author: Yoon-Kyung Chung
2 Articles are founded.
Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder
Korean J Food Sci Anim Resour 2018;38(4):737-748.
https://doi.org/10.5851/kosfa.2018.e12
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https://doi.org/10.5851/kosfa.2018.e12
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
Korean J Food Sci Anim Resour 2018;38(2):302-314.
https://doi.org/10.5851/kosfa.2018.38.2.302
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https://doi.org/10.5851/kosfa.2018.38.2.302