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Author: Jeong Seon Eom
3 Articles are founded.
Quality characteristics of fermented soybean products produced by lactic acid bacteria isolated from traditional soybean paste
전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성
전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성
Sun Young Lee 
, Bo Young Seo , Jeong Seon Eom , Hye Sun Choi
, Bo Young Seo , Jeong Seon Eom , Hye Sun Choi
Korean J Food Preserv 2017;24(2):187-195.
https://doi.org/10.11002/kjfp.2017.24.2.187
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https://doi.org/10.11002/kjfp.2017.24.2.187
Changes of physicochemical properties of Cheonggukjang prepared with various soybean cultivars and Bacillus subtilis HJ18-9
장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화
장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화
Na-Young Gil , Jin Song , Jeong Seon Eom , Shin-Young Park , Hye-Sun Choi
, Jin Song , Jeong Seon Eom , Shin-Young Park , Hye-Sun Choi
Korean J Food Preserv 2016;23(6):811-818.
https://doi.org/10.11002/kjfp.2016.23.6.811
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https://doi.org/10.11002/kjfp.2016.23.6.811
Quality characteristics of Korean-Uzbekistanis fermented soybean paste
우즈베키스탄 고려인 제조 장류의 품질특성
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
, Jeong Seon Eom , Jin Song , Sung Yeol Baek , Jae Hyun Kim , Shin Young Park , Hye Sun Choi
Korean J Food Preserv 2015;22(3):458-463.
https://doi.org/10.11002/kjfp.2015.22.3.458
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https://doi.org/10.11002/kjfp.2015.22.3.458
