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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
땅콩 분말을 첨가한 청국장의 품질 특성
Mi-Hwa Kim 
, Sun-Hee Kim , Hee-Sook Cho , Bock-Hee Park
, Sun-Hee Kim , Hee-Sook Cho , Bock-Hee Park
Korean J Food Preserv 2016;23(4):488-494.
https://doi.org/10.11002/kjfp.2016.23.4.488
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https://doi.org/10.11002/kjfp.2016.23.4.488
Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
땅콩분말을 첨가한 죽의 품질 특성
땅콩분말을 첨가한 죽의 품질 특성
Bock-Hee Park , Seon-Hee Kim , Kyung-Jo Park , Hee-Sook Cho
, Seon-Hee Kim , Kyung-Jo Park , Hee-Sook Cho
Korean J Food Preserv 2015;22(5):660-665.
https://doi.org/10.11002/kjfp.2015.22.5.660
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https://doi.org/10.11002/kjfp.2015.22.5.660
Study on quality characteristics of fish paste containing Curcuma aromatica powder
강황 분말을 첨가한 어묵의 품질 특성 연구
강황 분말을 첨가한 어묵의 품질 특성 연구
Bock-Hee Park , Yu-Jin Jung , Hee-Sook Cho
, Yu-Jin Jung , Hee-Sook Cho
Korean J Food Preserv 2015;22(1):78-83.
https://doi.org/10.11002/kjfp.2015.22.1.78
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https://doi.org/10.11002/kjfp.2015.22.1.78
Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder
연잎 분말을 첨가한 매작과의 품질특성
연잎 분말을 첨가한 매작과의 품질특성
Bock-Hee Park , Mee-Young Park , Hee-Sook Cho
, Mee-Young Park , Hee-Sook Cho
Korean J Food Preserv 2014;21(3):328-333.
https://doi.org/10.11002/kjfp.2014.21.3.328
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https://doi.org/10.11002/kjfp.2014.21.3.328
