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| 1 |
Techniques to Extend the Storage Period of Cheese - A Review of the Current Status and Future Prospects
Chon, Jung-Whan;Kim, Tae-Jin;Seo, Kun-Ho;Youn, Hye-Young;Kim, Hyeon-Jin;Her, Jekang;Jeong, Dongkwan;Song, Kwang-Young;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.1, pp.1-14,
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| 2 |
Preliminary Data on the Ratio of D(-)-Lactate and L(+)-Lactate Levels in Various Lactic Acid Bacteria as Evaluated using an Enzymatic Method
Song, Kwang-Young;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.1, pp.15-22,
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| 3 |
Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods
Lee, Su-Min;Lee, Jae-Yong;Yoo, Dong-Gyu;Jeon, Yu-Bin;Yoon, Ho-Sik;Kim, Cheol-Hyun;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.1, pp.23-34,
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| 4 |
Effect of Providing Marketing Information about the Nutritional Composition of Milk and Rearing System of Cows on the Overall Liking of Cheese
Park, Seung-Yong;Favotto, Saida;Corazzin, Mirco;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.1, pp.35-47,
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| 5 |
Effect of Heat-Killed Enterococcus Species on the Viability of Yogurt Starters
Kim, Seongjun;Park, Dong June;Oh, Sejong;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.1, pp.48-56,
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