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Author: Dong-Jin Kwon
3 Articles are founded.
Manufacture technology of tofu shake added with red rice
홍국쌀을 첨가한 두부 셰이크의 제조기술
홍국쌀을 첨가한 두부 셰이크의 제조기술
Eun-Jeong Cho 
, Sang-Soo Lee , Dong-Jin Kwon
, Sang-Soo Lee , Dong-Jin Kwon
Korean J Food Preserv 2017;24(7):942-948.
https://doi.org/10.11002/kjfp.2017.24.7.942
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https://doi.org/10.11002/kjfp.2017.24.7.942
Quality characteristics of kimchi with Artemisia annua extracts
개똥쑥 추출물을 첨가한 김치의 품질특성
개똥쑥 추출물을 첨가한 김치의 품질특성
Sang-Soo Lee , Dong-Jin Kwon
, Dong-Jin Kwon
Korean J Food Preserv 2015;22(5):666-673.
https://doi.org/10.11002/kjfp.2015.22.5.666
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https://doi.org/10.11002/kjfp.2015.22.5.666
Quality characteristics of Doenjang manufactured with soybean Koji
콩 코오지를 이용한 된장의 품질 특성
콩 코오지를 이용한 된장의 품질 특성
Do-Yoon Kim , Dong-Jin Kwon
, Dong-Jin Kwon
Korean J Food Preserv 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434
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https://doi.org/10.11002/kjfp.2014.21.3.434
