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Author: Gyeong-Min Kim
3 Articles are founded.
The quality and sensory characteristics of tofu with various levels of black garlic extract
흑마늘 추출물 첨가 두부의 품질특성
흑마늘 추출물 첨가 두부의 품질특성
Hye-Jin Sim 
, Cho-Rong Hwang , Min-Jung Kang , Gyeong-Min Kim , Jung-Hye Shin
, Cho-Rong Hwang , Min-Jung Kang , Gyeong-Min Kim , Jung-Hye Shin
Korean J Food Preserv 2014;21(5):688-693.
https://doi.org/10.11002/kjfp.2014.21.5.688
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https://doi.org/10.11002/kjfp.2014.21.5.688
Quality characteristics of low salted garlic Doenjang during fermentation
저염 마늘된장의 숙성기간에 따른 품질특성
저염 마늘된장의 숙성기간에 따른 품질특성
Kye-Man Cho , Jae-Ran Kang , Gyeong-Min Kim , Min-Jung Kang , Chung-Eun Hwang , Young-Shim Jeong , Jeong-Hwan Kim , Chang-Kwon Lee , Jung-Hye Shin
, Jae-Ran Kang , Gyeong-Min Kim , Min-Jung Kang , Chung-Eun Hwang , Young-Shim Jeong , Jeong-Hwan Kim , Chang-Kwon Lee , Jung-Hye Shin
Korean J Food Preserv 2014;21(5):627-635.
https://doi.org/10.11002/kjfp.2014.21.5.627
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https://doi.org/10.11002/kjfp.2014.21.5.627
Physicochemical characteristics of garlic (Allium sativum L.) shoots from different areas in Namhae
남해지역 마늘종의 이화학적 특성
남해지역 마늘종의 이화학적 특성
Hwan-Sik Yoon , Min-Jung Kang , Cho-Rong Hwang , Hye-jin Sim , Gyeong-Min Kim , Jung-Hye Shin
, Min-Jung Kang , Cho-Rong Hwang , Hye-jin Sim , Gyeong-Min Kim , Jung-Hye Shin
Korean J Food Preserv 2014;21(3):321-327.
https://doi.org/10.11002/kjfp.2014.21.3.321
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https://doi.org/10.11002/kjfp.2014.21.3.321
