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Author: Jae Yong Son

1 Articles are founded.

Preparation and physicochemical quality characteristics of salted kimchi cabbage using high-hydrostatic-pressure salting process
초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성
Eun Ji Choi , Jeong Hyeon Lee , Jae Yong Son , Chun Wan Park , Ho Hyun Chun
최은지, 이정현, 손재용, 박천완, 천호현
Korean J. Food Preserv. 2020;27(5):590-600.
https://doi.org/10.11002/kjfp.2020.27.5.590
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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