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Author: Hae-Suk Park
2 Articles are founded.
Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
Eun-Jung Yim 
, Seung-Wha Jo , Eun-Sil Lee , Hae-Suk Park , Myeong-Seon Ryu , Tai-Boong Uhm , Hyoun-Young Kim , Sung-Ho Cho
, Seung-Wha Jo , Eun-Sil Lee , Hae-Suk Park , Myeong-Seon Ryu , Tai-Boong Uhm , Hyoun-Young Kim , Sung-Ho Cho
Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
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https://doi.org/10.11002/kjfp.2015.22.1.108
Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food
전통장류로부터 분리한 발효미생물을 이용한 꾸지뽕 열매 발효물의 특성 및 장류제품 개발
전통장류로부터 분리한 발효미생물을 이용한 꾸지뽕 열매 발효물의 특성 및 장류제품 개발
Eun-Sil Lee , Seung-Wha Jo , Eun-Jung Yim , Yun-Sun Kim , Hae-Suk Park , Myung-Kon Kim , Sung-Ho Cho
, Seung-Wha Jo , Eun-Jung Yim , Yun-Sun Kim , Hae-Suk Park , Myung-Kon Kim , Sung-Ho Cho
Korean J Food Preserv 2014;21(6):866-877.
https://doi.org/10.11002/kjfp.2014.21.6.866
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https://doi.org/10.11002/kjfp.2014.21.6.866
