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Author: Hee-Sook Cho

4 Articles are founded.

Quality characteristics of Cheonggukjang added with peanut (Arachis hypogaea L.) powder
땅콩 분말을 첨가한 청국장의 품질 특성
Korean J Food Preserv 2016;23(4):488-494.
https://doi.org/10.11002/kjfp.2016.23.4.488
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Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
땅콩분말을 첨가한 죽의 품질 특성
Korean J Food Preserv 2015;22(5):660-665.
https://doi.org/10.11002/kjfp.2015.22.5.660
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Study on quality characteristics of fish paste containing Curcuma aromatica powder
강황 분말을 첨가한 어묵의 품질 특성 연구
Korean J Food Preserv 2015;22(1):78-83.
https://doi.org/10.11002/kjfp.2015.22.1.78
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Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder
연잎 분말을 첨가한 매작과의 품질특성
Korean J Food Preserv 2014;21(3):328-333.
https://doi.org/10.11002/kjfp.2014.21.3.328
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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