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Author: Cho-Rong Hwang

2 Articles are founded.

The quality and sensory characteristics of tofu with various levels of black garlic extract
흑마늘 추출물 첨가 두부의 품질특성
Hye-Jin Sim , Cho-Rong Hwang , Min-Jung Kang , Gyeong-Min Kim , Jung-Hye Shin
심혜진, 황초롱, 강민정, 김경민, 신정혜
Korean J Food Preserv 2014;21(5):688-693.
https://doi.org/10.11002/kjfp.2014.21.5.688
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Physicochemical characteristics of garlic (Allium sativum L.) shoots from different areas in Namhae
남해지역 마늘종의 이화학적 특성
Hwan-Sik Yoon , Min-Jung Kang , Cho-Rong Hwang , Hye-jin Sim , Gyeong-Min Kim , Jung-Hye Shin
윤환식, 강민정, 황초롱, 심혜진, 김경민, 신정혜
Korean J Food Preserv 2014;21(3):321-327.
https://doi.org/10.11002/kjfp.2014.21.3.321
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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