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| 1 |
Objective Measurements of Textural and Rheological Properties of Cheese
Lee, Mee-Ryung;
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Korean Society of Dairy Science and Biotechnology
, v.36, no.2, pp.73-80,
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| 2 |
Chemical Properties of Lignans, Their Effects on Human Health, and the Enhancement of Milk Function of Lignans
Hwang, Hyo-Jeong;Yoon, Jin A;Shin, Kyung-Ok;
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Korean Society of Dairy Science and Biotechnology
, v.36, no.2, pp.81-94,
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| 3 |
Sensory Evaluation of Various Gouda Cheeses Produced from Raw Milk
Choi, Cheol;Lim, Hyun-Woo;Chon, Jung-Whan;Kim, Dong-Hyeon;Song, Kwang-Young;Kim, Se-Hyung;Kim, Hyunsook;Seo, Kun-Ho;
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Korean Society of Dairy Science and Biotechnology
, v.36, no.2, pp.95-105,
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| 4 |
Microbiological Safety of Various Gouda Cheeses Produced from Raw Milk
Choi, Cheol;Kim, Dong-Hyeon;Lim, Hyun-Woo;Chon, Jung-Whan;Song, Kwang-Young;Kim, Se-Hyung;Kim, Hyunsook;Seo, Kun-Ho;
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Korean Society of Dairy Science and Biotechnology
, v.36, no.2, pp.106-120,
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| 5 |
Entrapment of Ellagic Acid in Dairy Protein-Based Nanoparticles
Lee, Mee-Ryung;
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Korean Society of Dairy Science and Biotechnology
, v.36, no.2, pp.121-124,
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| 6 |
Determination of Microbial Diversity in Gouda Cheese via Pyrosequencing Analysis
Oh, Sangnam;Kim, Younghoon;
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Korean Society of Dairy Science and Biotechnology
, v.36, no.2, pp.125-131,
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