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Author: Hyun-Jin Nam
2 Articles are founded.
Physicochemical properties of green hot pepper powders based on drying methods and temperatures
건조 방식과 온도에 따른 녹색 고춧가루의 품질 특성
건조 방식과 온도에 따른 녹색 고춧가루의 품질 특성
Hyun-Jin Nam 
, Yong-Jae Lee
, Yong-Jae Lee
Korean J. Food Preserv. 2020;27(1):38-45.
https://doi.org/10.11002/kjfp.2020.27.1.38
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https://doi.org/10.11002/kjfp.2020.27.1.38
Effect of PE film thickness and storage temperature in MAP deastringency of ‘Sanggamdungsi’ astringent persimmon
PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과
PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과
Il-Ho Kim , Ji-Young Kim , Hyun-Jin Nam , Ki-U Lee , Doo-Hyun Cho , Yong-Jae Lee
, Ji-Young Kim , Hyun-Jin Nam , Ki-U Lee , Doo-Hyun Cho , Yong-Jae Lee
Korean J Food Preserv 2017;24(6):727-733.
https://doi.org/10.11002/kjfp.2017.24.6.727
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https://doi.org/10.11002/kjfp.2017.24.6.727
