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Author: Gui-Jung Han
1 Articles are founded.
Physicochemical and sensory properties of Yakhobak (Cucurbita maxima subsp. maxima) paste under different high pressure heating conditions
가열조건에 따른 약호박(Cucurbita maxima subsp. maxima) 페이스트의 이화학적 관능적 품질특성
가열조건에 따른 약호박(Cucurbita maxima subsp. maxima) 페이스트의 이화학적 관능적 품질특성
Bo-Ram Park 
, Na-Jeong Kim , Su-Jeong Choi , Gui-Jung Han , Ha-Yun Kim
, Na-Jeong Kim , Su-Jeong Choi , Gui-Jung Han , Ha-Yun Kim
Korean J Food Preserv 2017;24(1):44-51.
https://doi.org/10.11002/kjfp.2017.24.1.44
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https://doi.org/10.11002/kjfp.2017.24.1.44
