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Author: Hye Sun Choi
7 Articles are founded.
Quality characteristics of commercial liquid type yogurt in Korea
국내 시판 액상요구르트의 품질특성
국내 시판 액상요구르트의 품질특성
Ji Hyun Lee 
, Hye Young Park , Ju In Won , Hye In Park , In Duck Choi , Seuk Ki Lee , Ji Young Park , Dong Hwa Joe , Yong Hee Jeon , Sea Kwan Oh , Sang Ik Han , Hye Sun Choi
, Hye Young Park , Ju In Won , Hye In Park , In Duck Choi , Seuk Ki Lee , Ji Young Park , Dong Hwa Joe , Yong Hee Jeon , Sea Kwan Oh , Sang Ik Han , Hye Sun Choi
Korean J Food Preserv 2017;24(6):865-870.
https://doi.org/10.11002/kjfp.2017.24.6.865
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https://doi.org/10.11002/kjfp.2017.24.6.865
Evaluation of quality characteristics of beer by addition of rice rate
쌀 첨가비율에 따른 맥주의 품질 특성 평가
쌀 첨가비율에 따른 맥주의 품질 특성 평가
Seuk Ki Lee , Ji-Young Park , Hye-Young Park , Hye Sun Choi , Donghwa Cho , Sea-Kwan Oh , Hyun-Joo Kim
, Ji-Young Park , Hye-Young Park , Hye Sun Choi , Donghwa Cho , Sea-Kwan Oh , Hyun-Joo Kim
Korean J Food Preserv 2017;24(6):758-763.
https://doi.org/10.11002/kjfp.2017.24.6.758
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https://doi.org/10.11002/kjfp.2017.24.6.758
Quality characteristics of fermented soybean products produced by lactic acid bacteria isolated from traditional soybean paste
전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성
전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성
Sun Young Lee , Bo Young Seo , Jeong Seon Eom , Hye Sun Choi
, Bo Young Seo , Jeong Seon Eom , Hye Sun Choi
Korean J Food Preserv 2017;24(2):187-195.
https://doi.org/10.11002/kjfp.2017.24.2.187
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https://doi.org/10.11002/kjfp.2017.24.2.187
Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Kyung Ha Lee , Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
, Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
Korean J Food Preserv 2015;22(4):545-552.
https://doi.org/10.11002/kjfp.2015.22.4.545
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https://doi.org/10.11002/kjfp.2015.22.4.545
Quality characteristics of Korean-Uzbekistanis fermented soybean paste
우즈베키스탄 고려인 제조 장류의 품질특성
우즈베키스탄 고려인 제조 장류의 품질특성
Bo Young Seo , Jeong Seon Eom , Jin Song , Sung Yeol Baek , Jae Hyun Kim , Shin Young Park , Hye Sun Choi
, Jeong Seon Eom , Jin Song , Sung Yeol Baek , Jae Hyun Kim , Shin Young Park , Hye Sun Choi
Korean J Food Preserv 2015;22(3):458-463.
https://doi.org/10.11002/kjfp.2015.22.3.458
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https://doi.org/10.11002/kjfp.2015.22.3.458
Effect of the container and temperature on the quality of buckwheat (Fagopyrum esculentum) Soksungjang during storage
용기 및 온도에 따른 저장 중 메밀 속성장의 품질특성
용기 및 온도에 따른 저장 중 메밀 속성장의 품질특성
Sun Young Lee , Soo Hwa Baik , Hye Sun Choi
, Soo Hwa Baik , Hye Sun Choi
Korean J Food Preserv 2014;21(2):239-245.
https://doi.org/10.11002/kjfp.2014.21.2.239
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https://doi.org/10.11002/kjfp.2014.21.2.239
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Kyung ha Lee , Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
, Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
Korean J Food Preserv 2014;21(1):121-128.
https://doi.org/10.11002/kjfp.2014.21.1.121
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https://doi.org/10.11002/kjfp.2014.21.1.121
