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Author: In Jung Kim
3 Articles are founded.
The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading
Nithnilanch Phachanseesoulath, Suhyeung Kim 
, Jamin Shin , Jongbeom Park , Ryeongeun Kim , Sejin Geum , Deokyeol Jeong , In Jung Kim , Soo Rin Kim
, Jamin Shin , Jongbeom Park , Ryeongeun Kim , Sejin Geum , Deokyeol Jeong , In Jung Kim , Soo Rin Kim
Korean J. Food Preserv. 2022;29(4):653-661.
https://doi.org/10.11002/kjfp.2022.29.4.653
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https://doi.org/10.11002/kjfp.2022.29.4.653
Anti-diabetic effect of Ganjang and Doenjang in different aging periods
숙성 기간에 따른 간장과 된장의 항당뇨 효과
숙성 기간에 따른 간장과 된장의 항당뇨 효과
Korean J Food Preserv 2019;26(3):300-307.
https://doi.org/10.11002/kjfp.2019.26.3.300
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https://doi.org/10.11002/kjfp.2019.26.3.300
Quality characteristics of cookies added with jujube powder
대추분말을 첨가한 쿠키의 품질 특성
대추분말을 첨가한 쿠키의 품질 특성
Min Jung Kim , Ji Eun Choi , Jun Ho Lee
, Ji Eun Choi , Jun Ho Lee
Korean J Food Preserv 2014;21(1):146-150.
https://doi.org/10.11002/kjfp.2014.21.1.146
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https://doi.org/10.11002/kjfp.2014.21.1.146
