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Author: Ji Hoon Lim

2 Articles are founded.

Changes in quality of fried rice with crab meat depending on the storage period and temperature
저장기간 및 저장온도에 따른 꽃게풍미 볶음밥의 품질변화
Ji Hee Jung , Ji Hoon Lim , Dong Soo Kim , Young Myoung Kim , Byoung Mok Kim
정지희, 임지훈, 김동수, 김영명, 김병목
Korean J Food Preserv 2015;22(1):36-43.
https://doi.org/10.11002/kjfp.2015.22.1.36
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Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product
해양심층수염 절임배추와 시판 절임배추의 품질변화 비교
Ji Hoon Lim , Jee Hee Jung , Dong Soo Kim , Young Myoung Kim , Byoung Mok Kim
임지훈, 정지희, 김동수, 김영명, 김병목
Korean J Food Preserv 2014;21(5):676-687.
https://doi.org/10.11002/kjfp.2014.21.5.676
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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