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Author: Jae Hyun Kim

2 Articles are founded.

Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
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
이경하, 김은주, 최혜선, 박신영, 김재현, 송진
Korean J Food Preserv 2015;22(4):545-552.
https://doi.org/10.11002/kjfp.2015.22.4.545
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Quality characteristics of Korean-Uzbekistanis fermented soybean paste
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
서보영, 엄정선, 송진, 백성열, 김재현, 박신영, 최혜선
Korean J Food Preserv 2015;22(3):458-463.
https://doi.org/10.11002/kjfp.2015.22.3.458
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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