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Author: Jae-Woon Kim

2 Articles are founded.

Effect of the addition of protein and lipid on the quality characteristics of Yakju
단백질과 지방첨가가 약주의 품질특성에 미치는 영향
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):361-368.
https://doi.org/10.11002/kjfp.2015.22.3.361
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Quality characteristics of rice and rice starch-based Yakju
쌀 및 쌀 전분을 활용한 약주의 품질특성
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):353-360.
https://doi.org/10.11002/kjfp.2015.22.3.353
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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