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Author: Hye-Young Seo

5 Articles are founded.

Qualitative evaluation of commercial kimchi seasoning products
시판 김치 양념 제품의 품질 특성 평가
Korean J. Food Preserv. 2022;29(6):895-906.
https://doi.org/10.11002/kjfp.2022.29.6.895
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Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage
절임배추 및 김치 양념의 저장기간 중 품질 특성 변화
Korean J Food Preserv 2016;23(4):459-470.
https://doi.org/10.11002/kjfp.2016.23.4.459
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Quality characteristics of Nabak kimchi with freeze-dried ingredientsduring storage
동결건조한 원부재료를 이용하여 제조한 나박김치의 저장 중 품질 특성
Korean J Food Preserv 2016;23(2):145-154.
https://doi.org/10.11002/kjfp.2016.23.2.145
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Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
젖산균이 김치 발효 중 아플라톡신 함량 변화에 미치는 영향
Korean J Food Preserv 2015;22(5):758-767.
https://doi.org/10.11002/kjfp.2015.22.5.758
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Effect of cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi
분말김치 저장 중 젖산균 생육에 대한 동결건조보호제 첨가 효과
Korean J Food Preserv 2015;22(2):167-173.
https://doi.org/10.11002/kjfp.2015.22.2.167
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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