Advanced Search List


Search Keywords

Author: Byoung Mok Kim

2 Articles are founded.

Changes in quality of fried rice with crab meat depending on the storage period and temperature
저장기간 및 저장온도에 따른 꽃게풍미 볶음밥의 품질변화
Ji Hee Jung , Ji Hoon Lim , Dong Soo Kim , Young Myoung Kim , Byoung Mok Kim
정지희, 임지훈, 김동수, 김영명, 김병목
Korean J Food Preserv 2015;22(1):36-43.
https://doi.org/10.11002/kjfp.2015.22.1.36
HTML PDF PubReader
Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product
해양심층수염 절임배추와 시판 절임배추의 품질변화 비교
Ji Hoon Lim , Jee Hee Jung , Dong Soo Kim , Young Myoung Kim , Byoung Mok Kim
임지훈, 정지희, 김동수, 김영명, 김병목
Korean J Food Preserv 2014;21(5):676-687.
https://doi.org/10.11002/kjfp.2014.21.5.676
HTML PDF PubReader

Online Submission


Submit a New Manuscript!

If you want to submit your Manuscript to us, submit at the Online System now.


Go to Submit

Browse Articles


June, 2026
Vol. 33, No. 3

eISSN:3022-5485


All Issues


Editorial Office

Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr



SCImago Journal & Country Rank



Home
Journal Info
Article Archive
For Authors and Reviewers
Copyright © The Korean Society of Food Preservation. 2026. Powered by Guhmok

Website Renewal Notice


Our website has recently been renewed.

In some cases, images, CSS files, or other settings saved in your browser from previous visits may be reused instead of downloading the latest files. As a result, some pages may temporarily appear incorrectly or may not display properly.

If this occurs, please perform a hard refresh.

 - Windows: Ctrl + F5
 - Mac: Command + Shift + R

If you encounter any errors or difficulties while using the website, please contact us at info@guhmok.com.

Thank you.


I don't want to open this window for a day.

Call for Papers: FSP 2026 Special Topic



I don't want to open this window for a day.