1 |
Quality characteristics of Traditional Kochujang added with concentrations of Korean various grain
/ [Kim, Yoon-Sung;Hwang, Soo-Jeong;] / Korean journal of food and cookery science
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2 |
Quality Changes of Gochujang Incorporated with Strawberry Puree during Aging
/ [Kim, Hui Jeong;Lee, Jun Ho;] / Food Engineering Progress
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3 |
Quality Characteristics of Kochujang with Addition of Apple Juices
/ [Lee, Eun-Young;Park, Geum-Soon;] / Korean journal of food and cookery science
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4 |
Changes in Enzyme Activity and Sensory Characteristics of Kochujang with Different Ratios of Added Deoduk (Codonopsis lanceolata) Root Powder
/ [Sung, Jung-Min;Kim, Ok-Sun;Ryu, Hye-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Sensory Characteristics of Traditional Kochujang Containing Essential Oils
/ [Seo, Ji-Eun;Han, Hye-Kyoung;Chung, Mi-Sook;Kim, Gun-Hee;] / Korean journal of food and cookery science
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6 |
Determination of Capsaicinoids in Foods Using Ultra High Performance Liquid Chromatography
/ [Ha, Jae-Ho;Seo, Hye-Young;Shim, You-Shin;Seo, Dong-Won;Seog, Ho-Moon;Ito, Masahito;Nakagawa, Hiroaki;] / Food Science and Biotechnology
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7 |
The Cultural Characteristics of Paecilomyces tenuipes
/ [Kang, Bok-Hee;Lee, Sang-Han;Hur, Sang-Sun;Shin, Yong-Kyu;Lee, Dong-Sun;Chang, Hung-Bae;Song, Bong-Jun;Lee, Jin-Man;] / Food Science and Preservation
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8 |
Effects of Deodeok Contents on the Qualities of Quick Fermented Doenjang Type Product
/ [Hong, Seong-Cheol;Choi, Ki-Soon;Lee, Ho-Joon;Kwon, Dong-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Characteristic of Glasswort (Salicornia Herbacea L.) Mixture Fermentation Utilizing Aspergillus oryzae
/ [Kim, Hae-Seop;Park, In-Bae;Lee, Young-Jae;Shin, Gung-Won;Lim, Joo-Young;Park, Jeong-Wook;Jo, Young-Cheol;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Effect of Sword Bean Chunggukjang Addition on Quality of Kochujang
/ [Chang, Moon-Ik;Kim, Jae-Young;Kim, Seong-Jo;Baek, Seung-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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11 |
Study on Culinary Educational Usefulness of Korean Style Jang-based Seasoning, Spices and Herb Mix Classification
/ [Lee, Dug-Young;Kim, Tae-Hyun;Kim, Tae-Hee;] / Journal of the Korean Society of Food Culture
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12 |
The Effects of Korean Traditional Sauces on Quality Characteristics of Hanwoo Semitendinosus Dry-cured Ham
/ [Seong, Pil-Nam;Cho, Soo-Hyun;Kang, Geun-Ho;Kim, Dong-Hoon;Park, Beom-Young;Kang, Sun-Moon;Park, Kyoung-Mi;] / Food Science of Animal Resources
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